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Optimization of process parameters for cryogenic grinding of dried ginger
The processing of spices requires additional care because they are sensitive to atmospheric parameters like temperature and light. The exposure to temperature during any of the processing stage may lead to their quality deterioration in terms of colour, volatile oil, volatile oil constituents, oleo...
| 第一著者: | |
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| その他の著者: | |
| フォーマット: | Ph.D Thesis |
| 出版事項: |
Tavanur
Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology
2016
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| 主題: |
Kerala Agricultural University
| 請求記号: |
631.3 BHA/OP |
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| 所蔵 REF | ステータス情報は利用できません |