期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 143, 期 -, 页码 -出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2023.104220
关键词
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This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
I went through this paper and found it very interesting in relation to determining the moisture content of food products. After reading this paper, I found it very interesting and related to my area of research. When I looked into the classification of moisture content methods it was informative, but when I tried to find the category of oven drying methods which is very cost effective and important method for drying of solids, semisolids, etc,. is missing but as per title and content of paper such categories are also beneficial for analysis of the products. In view of that, I'm writing a letter to editor.
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