Improvement of rheological and physicochemical properties of longan honey by non-thermal magnetic technique

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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書目詳細資料
Main Authors:	Vinyoo Sakdatorn, Nandh Thavarungkul, Nakorn Srisukhumbowornchai, Pilairuk Intipunya
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
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
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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