Exploring the sorption and thermodynamic proprieties of white truffle ( Terfezia boudieri )-Reference-Cited by-同舟云学术

Exploring the sorption and thermodynamic proprieties of white truffle ( Terfezia boudieri )

Published:2021-10-12 Issue:12 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Tagnamas Zakaria¹,Bahammou Younes¹,Moussaoui Haytem¹^ORCID,Kouhila Mounir¹^ORCID,Lamsyehe Hamza¹,Idlimam Ali¹,Lamharrar Abdelkader¹^ORCID

Affiliation:

1. Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco

Funder

Centre National pour la Recherche Scientifique et Technique

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13888

Reference39 articles.

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3. Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

4. Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins

5. Experimental study of hygroscopic equilibrium and thermodynamic properties of sewage sludge

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