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The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)
G Çalışkan Koç - Journal of Food Science and Technology, 2020 - Springer
The objective of this study was to investigate the effects of different drying processes
(microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying …
(microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying …
Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce
A Rayman Ergün, T Baysal - Journal of Food Processing and …, 2019 - Wiley Online Library
In this study, the thermal resistance of Bacillus coagulans in tomato sauce enriched with
oleoresin was investigated. Thyme, basil, and garlic oleoresins were used at the minumum …
oleoresin was investigated. Thyme, basil, and garlic oleoresins were used at the minumum …
[PDF][PDF] Effect of microwave heating on the yield and quality of red bell pepper puree
In this study, microwave heating was applied as an alternative method to conventional
heating for comparing the effect on the yield and quality of red bell pepper puree. The …
heating for comparing the effect on the yield and quality of red bell pepper puree. The …