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Autor:
Sujayasree O.J, Tiwari R B, Venugopalan R, Narayana C K, Bhuvaneswari S, Ranjitha K, Oberoi H S, Shamina Azeez, Sakthivel T, Nayaka V S K
Publikováno v:
Journal of Horticultural Sciences, Vol 17, Iss 2 (2022)
Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential
Externí odkaz:
https://doaj.org/article/b46906ae13234fcb88286d13a9ee56eb
