المؤلفون: Sarker MSH; Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia.; Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh., Hasan SMK; Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh.; Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy., Ibrahim MN; Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia., Aziz NA; Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia., Punan MS; Mechanization and Automation Research Centre, MARDI, 43400 Serdang, Selangor, Darul Ehsan Malaysia.

المصدر: Journal of food science and technology [J Food Sci Technol] 2017 Nov; Vol. 54 (12), pp. 4129-4134. Date of Electronic Publication: 2017 Sep 21.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE