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Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.).
Morm, Elen; Ma, Khamphon; Horn, Sovivort; Debaste, Frédéric; Haut, Benoit; In, Sokneang.
Afiliación
  • Morm E; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia.
  • Ma K; Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium.
  • Horn S; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia.
  • Debaste F; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia.
  • Haut B; Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium.
  • In S; Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium.
Foods ; 9(11)2020 Oct 24.
Article en En | MEDLINE | ID: mdl-33114432
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Camboya Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Camboya Pais de publicación: Suiza