Effect of Drying on the Rehydration Properties of Some Selected Shellfish
D. B. Kiin-Kabari & N. Obasi · Asian Food Science Journal · 2020
This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dri...
Open access
Research Article
10.9734/afsj/2020/v14i130122