Found: 6
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Effects of processing methods and packaging materials on the quality attributes of Suya meat.
- Published in:
- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 248, doi. 10.24263/2310-1008-2016-4-2-7
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- Article
Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15287
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- Article
Response surface methodology assessment of osmotic pre-drying and convective dehydration processes on the anti-oxidant property of Hausa variety of tomato.
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- Croatian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 187, doi. 10.17508/CJFST.2019.11.2.06
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- Article
EXTRACTION OF OIL FROM FLUTED PUMPKIN SEED (Telfairia Occidentalis) BY SOLVENT EXTRACTION METHOD.
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- Annals: Food Science & Technology, 2015, v. 16, n. 2, p. 372
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- Article
Drying rate and quality attributes of foam-mat dried tomato pulp.
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- Ukrainian Food Journal, 2017, v. 6, n. 2, p. 345, doi. 10.24263/2304-974X-2017-6-2-14
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- Article
Effective moisture diffusivity and rehydration characteristics of osmo-air dehydrated tomato.
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- Agricultural Engineering International: CIGR Journal, 2020, v. 22, n. 4, p. 184
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- Article