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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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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-01-01
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| Col·lecció: | Processes |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2227-9717/8/1/97 |
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