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Different drying methods of Pistacia Atlantica seeds: Impact on drying kinetics and selected quality properties
The effect of different drying procedures on the quality characteristics of Pistacia atlantica subsp. kurdica is addressed in this work. Using five different drying methods include microwave, oven (40 and 60°C), sun, and shade, P. atlantica were dried. The variations in moisture content, drying rate...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Nutr |
|---|---|
| Prif Awduron: | , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
John Wiley and Sons Inc.
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382125/ https://ncbi.nlm.nih.gov/pubmed/32724587 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1582 |
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