Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ricardo Durán Baron"'
Publikováno v:
ITEGAM-JETIA, Vol 6, Iss 26 (2020)
A shake-type low-fat yogurt prepared with highly esterified pectin extracted from valence orange by acid hydrolysis with conventional heating was evaluated. A completely randomized design was used with experimental and commercial pectin (0.15, 0.3, 0
Externí odkaz:
https://doaj.org/article/67d84955169b4c598ec8934f8f7222f9
Publikováno v:
Revista Ingenierías Universidad de Medellín. 20:167-183
The aim of this study was to model the drying kinetics of microwave and fluidised bed of parchment coffee bean (Coffea arabica L.) using a semi-theoretical approach. A completely randomized design with six treatments: three with microwave drying (MD)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19fe80ee4f64fb1b9a4e05a2a06cb0a1
https://doi.org/10.22395/rium.v20n39a10
https://doi.org/10.22395/rium.v20n39a10
Autor:
Seid Mahdi Jafari
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, micr
