Open AccessEffect of different drying temperatures on the composition and antioxidant activity of ginger powder
Author(s) -
Salima Cherrat,
Lila Boulkebache-Makhlouf,
Sabrina Zeghichi,
Gavin Walker
Publication year - 2020
Publication title -
annals of the university "dunărea de jos" of galaţi. fascicle vi, food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2019.2.09
Subject(s) - food science , composition (language) , antioxidant , chemistry , organic chemistry , art , literature