Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation

Author： Figueira G.M.   Park K.J.   Brod F.P.R.   Luis Honorio S.  

Publisher： Elsevier

ISSN： 0260-8774

Source： Journal of Food Engineering, Vol.63, Iss.3, 2004-08, pp. : 273-280

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