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Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts
In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of dry...
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| 主要な著者: | , , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2020-01-01
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| シリーズ: | Processes |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2227-9717/8/1/97 |
| タグ: |
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