Caricamento...
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...
Salvato in:
| Pubblicato in: | J Food Sci Technol |
|---|---|
| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2013
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|