A comprehensive Review of Food Dehydration and Its Application in Aquatic Food Products
Santhosh Padmanaban, Masilan Karunanithi, Muralidharan Nagarajan, Arun Jenish Davidson & Santhiya Vedachalam · International Journal of Biochemistry Research & Review · 2024
Dehydrated foods are the most stable food in the food preservation realm. Food dehydration is preferred as the most effective and intricate process within the realm of food processing. Employing methods such as hot air/heated surfaces, this method reduces the water content from v...
Open access
Research Article
10.9734/ijbcrr/2024/v33i6892