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Selected Engineering Properties and Drying Behavior of Tendu (Diospyros Melanoxylon Roxb.) Fruit.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 622, doi. 10.12944/CRNFSJ.8.2.27
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STUDIES ON DIFFERENT DRYING TECHNIQUES TO UTILIZED IT FOR POWDER PROPERTIES FOR DRIED DILL (Anethum graveolens).
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2024, v. 17, n. 1, p. 189, doi. 10.31926/but.fwiafe.2024.17.66.1.12
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SELECTED PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF EXTRACTED SOYBEAN STARCH.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2022, v. 15, n. 2, p. 139, doi. 10.31926/but.fwiafe.2022.15.64.2.10
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COMPARATIVE ANALYSIS OF FREEZE DRIED AND SPRAY DRIED BEET-ROOT POWDER ACCORDING TO PHYSICO-CHEMICAL, FUNCTIONAL AND COLOR PROPERTIES.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2021, v. 14, n. 1, p. 153, doi. 10.31926/but.fwiafe.2021.14.63.1.14
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- Article
Selected Engineering Properties of Cryogenic and Ambient Ground Black Pepper.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12899
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- Article
Influence of different moisture content on engineering properties of tamarind seeds.
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- Agricultural Engineering International: CIGR Journal, 2019, v. 21, n. 1, p. 220
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Drying behaviour and engineering properties of lima beans.
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- Agricultural Engineering International: CIGR Journal, 2018, v. 20, n. 3, p. 180
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- Article
Physical properties of cinnamon bark.
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- Journal of Spices & Aromatic Crops, 2012, v. 21, n. 2, p. 161
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- Article
PHYTO-CHEMICAL AND NUTRITIONAL PROFILING OF TENDU FRUIT (DIOSPYROS MELANOXYLON ROXB.) AND EVALUATION OF ITS SHELF STABILITY.
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- Plant Archives (09725210), 2021, v. 21, n. 1, p. 656, doi. 10.51470/PLANTARCHIVES.2021.v21.no1.091
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- Article
EFFECT OF TAMARINDUS COATING ON POST-HARVEST QUALITY OF APPLES AND PEARS STORED AT DIFFERENT CONDITIONS.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 17
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- Article