Optimization of Spirulina sp. Drying in Heat Pump: Effects on the Physicochemical Properties and Color Parameters-Reference-Cited by-同舟云学术

Optimization of Spirulina sp. Drying in Heat Pump: Effects on the Physicochemical Properties and Color Parameters

Published:2015-12-03 Issue:5 Volume:40 Page:934-942
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Costa Bruna R.¹,Rodrigues Marla C. K.¹,Rocha Silva F.¹,Pohndorf Ricardo S.¹,Larrosa Ana P. Q.¹,Pinto Luiz A. A.¹^ORCID

Affiliation:

1. Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; 8 km Italia Avenue, Campus Carreiros Rio Grande RS 96203-900 Brazil

Funder

CAPES

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12672/fullpdf

Reference30 articles.

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