Title of article
Effect of the moisture content on compression energy and strength characteristic of lupine briquettes Original Research Article
Author/Authors
Dariusz Andrejko، نويسنده , , J?zef Grochowicz، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
5
From page
116
To page
120
Abstract
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Briquettes , Compression energy , Moisture content , Ground lupine seeds
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167546
Link To Document