Convective drying kinetics of squash epicarp of cucurbita maxima and its uses in developing gluten-free bread

This study was conducted to obtain semi-empirical mathematical models that represent the convective drying kinetics of squash epicarp at different temperatures (55, 65 and 75°C/10% RH/ drying speed 1ms-1). The best drying condition was selected to obtain flour, which was then characterized and used...