Influence of pre‐treatments on the degradation kinetics of chlorophylls in morisa xak ( Amaranthus caudatus ) leaves after microwave drying
Author:
Affiliation:
1. Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
2. Centre for Food Technology Anna University Chennai Tamilnadu India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13790
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4. Microwave drying characteristics of spinach
5. Extraction Characteristic and Degradation of Chlorophyll from Suji Leaves (Pleomele Angustifolia)
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