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Microwave assisted dehulling of black gram (Vigna mungo L)
This article summarises the results of the investigation of application of microwave exposure on the dehulling characteristics of the black gram and the properties of the dehulled grains. Black gram was exposed to 3 microwave power levels, viz., 450, 630 and 810 W for 7 different exposure, ranging f...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375172/ https://ncbi.nlm.nih.gov/pubmed/25829580 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1182-9 |
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