Spouted bed drying of jambolão (Syzygium cumini) residue: Drying kinetics and effect on the antioxidant activity, anthocyanins and nutrients contents
Mussi, Lara Poses, Guimarães, André Oliveira, Ferreira, Karla Silva, Pereira, Nádia RosaVolume:
61
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.11.040
Date:
April, 2015
File:
PDF, 2.20 MB
english, 2015