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Optimization of process parameters for mechanical extraction of banana juice using response surface methodology
Banana juice is traditionally processed under very basic conditions characterized by low efficiency and poor hygiene. Introduction of mechanical pressing has created opportunities for upgrading banana juice production, but more knowledge is needed about critical factors for juice release and about o...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706492/ https://ncbi.nlm.nih.gov/pubmed/31477978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03875-7 |
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