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Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement
Coconut water is a highly nutritious liquid food which is a by-product of the desiccated coconut industry. Freeze concentration is the most suitable concentration method for coconut water since the low-temperature operation for concentration does not deteriorate the original quality of coconut water...
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| Gepubliceerd in: | Int J Food Sci |
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| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Hindawi
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7060868/ https://ncbi.nlm.nih.gov/pubmed/32185191 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/4292013 |
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