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Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables
Basil seed (Ocimum basilicum L.) has practical amounts of gum with good functional properties. In this work, extraction of gum from Basil seed was studied. Effect of pH, temperature and water/seed ratio on the kinetic and thermodynamic parameters; entropy, enthalpy and free energy of extraction were...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519519/ https://ncbi.nlm.nih.gov/pubmed/26243945 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1614-1 |
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