Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder
Ayéméné Cédrick Ardin Koménan, Bio Sigui Bruno Bamba, Joëlle-Annabelle N’gouin, Marie Stella Hermance Akré & Yadé Réné Soro · Asian Food Science Journal · 2021
Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable...
Open access
Research Article
10.9734/afsj/2020/v19i430247