Broccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical properties

• Autorzy: Krajewska A. , Dziki D. , Yilmaz M.A. , Ozdemir F.A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2022
• Tom: 36
• Numer: 4
• Opis fizyczny: p.423-436,fig.,ref.

Twórcy

autor

Krajewska A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland

autor

Dziki D.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland

autor

Yilmaz M.A.

• Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280, Diyarbakır, Turkey

autor

Ozdemir F.A.

• Department of Molecular Biology and Genetics, Faculty of Science and Art, 12000, Bingöl University, Bingöl, Turkey

Identyfikatory

DOI

10.31545/intagr/192835