IMPROVEMENT OF DRYING PROCESSES FOR FRUIT AND VEGETABLE PASTILLES

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dc.creatorMardiqulovich, Kholikov Muhriddin
dc.creatorNarmuradovna, Nasirova Shaira
dc.date2023-06-27
dc.date.accessioned2023-08-21T13:05:22Z
dc.date.available2023-08-21T13:05:22Z
dc.descriptionThis article provides information on the importance of improving the drying processes of fruit and vegetable lozenges. In order to obtain high-quality fruit and vegetable products, it is necessary to create conditions that ensure their quick and good drying.en-US
dc.formatapplication/pdf
dc.identifierhttps://procedia.online/index.php/applied/article/view/803
dc.identifier.urihttp://dspace.umsida.ac.id/handle/123456789/23394
dc.languageeng
dc.publisherPROCEDIA PUBLISH GROUPen-US
dc.relationhttps://procedia.online/index.php/applied/article/view/803/711
dc.rightshttps://creativecommons.org/licenses/by/4.0en-US
dc.sourceProcedia of Theoretical and Applied Sciences ; Vol. 8 (2023): Procedia of Theoretical and Applied Sciences (2795-5621); 89-90en-US
dc.source2795-5621
dc.subjectfruiten-US
dc.subjectvegetableen-US
dc.subjectproducten-US
dc.subjectdryingen-US
dc.subjectsunen-US
dc.subjectconditionsen-US
dc.subjectqualityen-US
dc.subjecttechnologyen-US
dc.subjectraw materialsen-US
dc.subjectpreparationen-US
dc.subjectmethoden-US
dc.titleIMPROVEMENT OF DRYING PROCESSES FOR FRUIT AND VEGETABLE PASTILLESen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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