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Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake

✍ Scribed by Uribe, Elsa; Lemus-Mondaca, Roberto; Vega-Gálvez, Antonio; Zamorano, Marcela; Quispe-Fuentes, Issis; Pasten, Alexis; Di Scala, Karina

Book ID: 121511953
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 595 KB
Volume: 147
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.09.121

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