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Design of a cryogenic grinding system for spices

  • Published:1999-03 Issue:4 Volume:39 Page:359-368
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Singh K.K.,Goswami T.K.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Grinding spices at cryogenic temperatures retains volatiles and oils;Andres;Food Processing,1976

2. Barron, R. F. (1972). Cryogenic food processing. Report No. 72-WA/DE-21

3. Cold grinding of spices;Landwehr;International Journal of Food Technology and Food Process Engineering,1986

4. Cryogenic grinding technology for traditional Chinese herbal medicine;Li;Cryogenics,1991

5. Effect of grinding methods on the retention of black pepper volatiles;Murthy;Journal of Food Science and Technology,1996

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