Drying kinetics and mass transfer properties in the drying of thistle flower
Thistle flowers, and particularly their stigmas, are used to coagulate milk in the production of a number of traditional Portuguese cheeses due to their high milk-clotting activity provided by the high content of aspartic proteases. The aim of the present work was to determine the mass transfer prop...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/5792 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/5792 |