Potentials of superfine grinding in quality modification of food powders

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-08-29 DOI:10.1080/19476337.2023.2249068

H. T. Duguma, Liyan Zhang, C. Ofoedu, James S. Chacha, Adedoyin O. Agunbiade

引用次数: 0

查看原文本刊更多论文

超细粉碎在食品粉体质量改良中的潜力

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.