Effect of ohmic heating on the rheological characteristics and electrical conductivity of mulberry (Morus nigra) puree

• Autorzy: Hardinasinta G. , Mursalim M. , Muhidong J. , Salengke S.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 3
• Opis fizyczny: p.289-297,fig.,ref.

Twórcy

autor

Hardinasinta G.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

autor

Mursalim M.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

autor

Muhidong J.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

autor

Salengke S.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

Identyfikatory

DOI

10.31883/pjfns/140151