Lanean...
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...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
|---|---|
| Egile nagusia: | |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2020
|
| Gaiak: | |
| Sarrera elektronikoa: | 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 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|