Cornell eCommons
metadata only
CC BY-NC 4.0
Microwave Vacuum Drying for Crispy Beet Snacks: Process Development, Drying Kinetics, and Product Qualities
With the increase in snack consumption in the modern diet and concerns over ultra-processed foods made by deep frying or baking, there is a need to develop novel processing methods to produce more nutritious options. Microwave vacuum drying (MVD) was used to develop crispy chips from beets (Beta vul
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Vacuum technology#1205186
- Textbook of food science and technology#1205581
- Microwave Pretreatment of Switchgrass to Enhance Enzymatic Hydrolysis#224053
- Legume Diet Satiety Pilot Study#825688
- Evaluation of Corn Condensed Distillers Solubles in Beef Cattle Diets and Grazing Double-cropped Forages Following Corn Harvest#970090
Record · ID 1407026
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive