Title of article :
Convective hot air drying and quality characteristics of bori: A traditional Indian nugget prepared from black gram pulse batter Original Research Article
Author/Authors :
Shrikant Baslingappa Swami، نويسنده , , S.K. Das، نويسنده , , B. Maiti، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
Visible light photoluminescence (PL) peaking at around λ = 460 nm is observed from cereals, such as rice, wheat, barley, millet, flour, corn starch, peanut, under illumination of ultra-violet light at λ = 365 nm. Peak intensity of PL varies with variety a
Keywords :
Drying rate , Bori nuggets , Traditional foods , Convective hot air drying , Constant rate period
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
