Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10608
Abstract: BACKGROUND Ginger stem (GS) is a by-product from ginger processing. It can not straightly be edible as a feed or food, which leads to it discarded as wastes or burned. So it is it is… read more here.
Keywords: particle size; microscopy; properties ginger; stem powders ... See more keywords