Work

Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)

Year: 2015

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-015-1919-8

Authors: J. Jerish Joyner, B. K. Yadav

Institution: National Institute of Food Technology, Entrepreneurship and Management - Thanjavur

Language: English

Topic: Agricultural Engineering and Mechanization

Subfield: Mechanical Engineering

Field: Engineering

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W837055809

FWCI: 0.915

Cites: 13

Cited by: 13

Related to: 10