Yüklüyor......
Quality of dry ginger (Zingiber officinale) by different drying methods
Ginger rhizomes sliced to various lengths of 5, 10, 15, 20, 30, 40, 50 mm and whole rhizomes were dried from an initial moisture content of 81.3 % to final moisture content of less than 10 % by various drying methods like sun drying, solar tunnel drying and cabinet tray drying at temperatures of 50,...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2012
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571220/ https://ncbi.nlm.nih.gov/pubmed/26396311 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0823-8 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|