Влияние сушки на качество инжира (Ficus carica): Влияние сушки на физико-химические свойства, пищевое качество и антиоксидантную активность инжира (Ficus carica L). (Russian Edition)
by Лилия Буссуф, Мерием Цхабоуниа, Несрине Дйафри
A scientific study exploring how drying influences the physical, chemical, nutritional, and antioxidant qualities of figs.
About This Book
This research investigates the impact of drying methods on the quality of figs (Ficus carica L.).
It analyzes changes in physical and chemical properties after drying.
The study evaluates effects on nutritional value and antioxidant activity.
Results provide insights for food processing and preservation of figs.
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