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Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder
In present study, influence of grinding (hammer and pin mills) and moisture content (range: 6.4–13.6 % dry basis) on the quality traits of coriander powder were investigated. These include grinding parameters, colour parameters, specific heat, thermal conductivity, thermal diffusivity, glass transit...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
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| मुख्य लेखकों: | , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2015
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648914/ https://ncbi.nlm.nih.gov/pubmed/26604351 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1975-0 |
| टैग : |
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