ロード中...
FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP
This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced-air convection oven at different temperatures (50, 60 and 70oC) and foam layer thicknesses (0.5, 1.0 and 1.5 cm). Dryin...
保存先:
| 出版年: | Revista Caatinga |
|---|---|
| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Federal Rural do Semi-Árido
2017
|
| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=237148569019 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|