Evaluation mass transfer during the drying of watermelon rind to obtain and characterize its flour
The purpose of this study was to evaluate the convective drying process of the watermelon rind and develop flour with technological and nutritional application to human nutrition. The rind was cut longitudinally (5 mm thick), preserving the epicarp and mesocarp, and it was subjected to convective dr...
| Hlavní autoři: | , , , |
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| Médium: | Online |
| Jazyk: | Spanish |
| Vydáno: |
Facultad de Ciencias Exactas, Químicas y Naturales
2015
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| Témata: | |
| On-line přístup: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/365 |