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Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

The gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed en...

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Detaylı Bibliyografya
Yayımlandı:Int J Food Sci Technol
Asıl Yazarlar: Escobar, Andrés, Rondet, Eric, Dahdouh, Layal, Ricci, Julien, Akissoé, Noël, Dufour, Dominique, Tran, Thierry, Cuq, Bernard, Delalonde, Michèle
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2020
Konular:
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7984085/
https://ncbi.nlm.nih.gov/pubmed/33776238
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14857
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