Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques-Reference-Cited by-同舟云学术

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Published:2022-12-09 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Subramaniam Sarmilaah Dewi¹,Azman Nurul Aini Binti Mohd¹^ORCID,Abdul Mudalip Siti Kholijah Binti¹^ORCID,Halim Luqman Abdul²,Basrawi Firdaus²,Muhammad Noryanti Binti³

Affiliation:

1. Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Gambang Pahang Malaysia

2. Meliponini Engineering Laboratory, Faculty of Mechanical and Automotive Engineering Technology Universiti Malaysia Pahang Pekan Pahang Malaysia

3. Centre for Artificial Intelligence & Data Science Universiti Malaysia Pahang Gambang Pahang Malaysia

Funder

Ministry of Higher Education

Universiti Malaysia Pahang

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14234

Reference70 articles.

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3. Phytochemical Analysis, Antioxidant and Bone Anabolic Effects of Blainvillea acmella (L.) Philipson

4. Effective moisture diffusivity and activation energy of rambutan seed under different drying methods to promote storage stability

5. Effect of drying method on nutritional composition, sensory and antimicrobial properties of Ginger (Zinginber officinale);Ajayi O. A.;International Food Research Journal,2017

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