Modelling the kinetics of biomass and lactic acid production during Rohu fish pickle fermentation / Arjun Ghimire and Stuti Sapkota
Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5...
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Universiti Teknologi MARA,
2020.
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