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Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Yu ZHONG
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Materias:	Agrociencias microstructure infant milk powder powder flowability powder rehydration Radio frequency heating
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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