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The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)
The objective of this study was to investigate the effects of different drying processes (microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying (FD + MD and CD + MD) on the physical and powder properties of the red pepper powder. The effect of moisture content on the...
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| Publicado no: | J Food Sci Technol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550437/ https://ncbi.nlm.nih.gov/pubmed/33087970 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04496-1 |
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