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Thin layer drying curves for shredded breadfruit (Artocarpus altilis)
A chart relating temperature and velocity to the drying time of single layered shredded breadfruit, Artocarpus altilis, is presented. Breadfruit, which can be dried and ground into gluten‐free flour, was placed on screens in a controlled drying chamber. A design of experiment based on the independen...
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| Yayımlandı: | J Food Process Preserv |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
John Wiley and Sons Inc.
2016
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5655707/ https://ncbi.nlm.nih.gov/pubmed/29104330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/jfpp.13146 |
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