[PDF][PDF] Evaluation of the convective drying of banana
SA Adeleye, J Salami, IO Oluwaleye… - … Research Journal of …, 2020 - researchgate.net
This paper reports the evaluation of the effects of temperature on the quality of Banana
samples. Three different drying temperatures of 60ᵒC, 70ᵒC and 80ᵒC were employed for …
samples. Three different drying temperatures of 60ᵒC, 70ᵒC and 80ᵒC were employed for …
POTENSI KULIT PISANG KEPOK MATANG SEBAGAI KATALIS HETEROGEN PENGHASIL BIODIESEL DENGAN BAHAN BAKU MINYAK JELANTAH
NN Salma, U Hanifah - 2023 - eprints.untirta.ac.id
Metode Analisa XRD adalah pendekatan yang digunakan untuk mengidentifikasi fasa
kristalin dalam bahan dengan cara menentukan parameter struktur kisi khusus serta untuk …
kristalin dalam bahan dengan cara menentukan parameter struktur kisi khusus serta untuk …
Citric Acid Method Optimization for Pectin Extraction from Unripe 'Saba' Banana (Musa acuminata X Musa balbisiana BBB) Peels
GAP Alcantara, PJV Gaban, JP Rivadeneira… - Materials Science …, 2022 - Trans Tech Publ
The utilization of 'Saba'banana peels from processing wastes has shown potential as
sources of pectin, which is widely used in the food and pharmaceutical industries. An …
sources of pectin, which is widely used in the food and pharmaceutical industries. An …
Effect of Temperature on the Combustion of Kepok Banana (Musa Paradisiaca Linn cv.'Saba') Peel as Potassium Source
B Trisakti, D Haryuwibawa… - … Series: Energy and …, 2018 - talentaconfseries.usu.ac.id
The aims of this study is to determine the optimum combustion temperature of kepok banana
(Musa Paradisiaca Linn cv.'Saba') peel as a potassium source. Experiment was started by …
(Musa Paradisiaca Linn cv.'Saba') peel as a potassium source. Experiment was started by …
[引用][C] Glycoside, Moisture and Dry Matter Compositions of Fruits of Three Musa Species at Three Stages of Development
A Ogbonna Obiageli, OG Ukamaka, IA Pauline
[引用][C] Phytochemical Compositions of Fruits of Three Musa Species at Three Stages of Development
[引用][C] Proximate Compositions of fruits of Three Musa Species at Three Stages of Development
OG Ukamaka