Investigation on the Ultrasonic Nozzle Parameters Affecting Physical Properties of Tomato Powder
Introduction Preserving food products has been much regarded due to the population growth and food scarcity. Drying food is one of the methods of preventing the waste of food products. Spray drying for which products that are initially in the liquid phase is the most suitable method of drying the mo...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN FA |
| Publicado: |
Ferdowsi University of Mashhad
2017
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/40979e32921c44d68451fb70e118d140 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|