Improvement of rheological and physicochemical properties of longan honey by non-thermal magnetic technique
© 2018 Institute of Food Science and Technology. A non-thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and...
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
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2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85044382915&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48707 |
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| 機構: | Chiang Mai University |