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Autor:
Murlidhar Meghwal, Chitra Lekhwar, Yogesh Kumar, Vivek Kumar, Rajat Suhag, Pramod K. Prabhakar
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Engineering and flow properties of banana seed powder as a function of moisture content are important for processing, handling, packaging, and transport processes. The bulk density, tapped density, and porosity increased from 377.37 to 427.36 kg m-3,
Externí odkaz:
https://doaj.org/article/7b4fdb94070c4a0e82ee91c35be9fd72