The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties

✍ Scribed by Seyed M.A. Razavi; A. Mohammad Amini; A. Rafe; B. Emadzadeh

• Book ID: 108171292
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 234 KB
• Volume: 81
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2006.10.025