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THE EFFECT OF FIG DRYING REGIMES ON PRODUCT QUALITY

Gavxar IshankulovaMaster's Student Karshi State Technical University (QarDTU)

Zenodo (CERN European Organization for Nuclear Research)repository2026

ABI

Annotatsiya

This article examines the effect of drying figs under different temperature and time regimes on product quality, chemical composition, and organoleptic properties. Optimal drying conditions are identified, and parameters ensuring maximum product quality are recommended.

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Mavzular

Phytochemistry and biological activities of Ficus species Engineering and Agricultural Innovations Food Drying and Modeling

Identifikatorlar

DOI: 10.5281/zenodo.19696164

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