Drying kinetics and quality characteristics of Eucheuma cottonii seaweed in various drying methods-Reference-Cited by-同舟云学术

Drying kinetics and quality characteristics of Eucheuma cottonii seaweed in various drying methods

Published:2021-12-26 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Jamaluddin ¹^ORCID,Yahya Muhammad²,Rauf Reski Febyanti¹,Rivai Andi Alamsyah¹

Affiliation:

1. Department of Agricultural Technology Education Faculty of Engineering Universitas Negeri Makassar Makassar Indonesia

2. Department of Automotive Engineering Education Faculty of Engineering Universitas Negeri Makassar Makassar Indonesia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16258

Reference76 articles.

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2. Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

3. Mariculture in SE Sulawesi, Indonesia: Culture practices and the socio economic aspects of the major commodities

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