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CyTA - Journal of Food
Volume 21, 2023 - Issue 1
Review Article
Potentials of superfine grinding in quality modification of food powders
Haile T. Dugumaa Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia;b School of Packaging, Michigan State University, East Lansing, Michigan, USA
https://orcid.org/0000-0002-0988-8283View further author information
https://orcid.org/0000-0002-0988-8283View further author information, , Chigozie E. Ofoedud Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria;e School of Agriculture, Food & Wine, The University of Adelaide, Glen Osmond, South Australia, AustraliaCorrespondence[email protected]
https://orcid.org/0000-0002-0835-5872View further author information
https://orcid.org/0000-0002-0835-5872View further author information, James S. Chachaf Department of Food Science and Agroprocessing, School of Engineering and Technology, Sokoine University of Agriculture, Chuo Kikuu, Tanzania;g Division Urban Plant Ecophysiology, Faculty of Life Sciences, Thaer-Institute of Agricultural and Horticultural Sciences, Humboldt-Universität zu Berlin, Berlin, Germanyhttps://orcid.org/0000-0002-6147-0458View further author information
https://orcid.org/0000-0002-6147-0458View further author information & Adedoyin O. Agunbiadeh Department of Food Technology, University of Ibadan, Ibadan, Nigeriahttps://orcid.org/0000-0002-3752-3417View further author information
https://orcid.org/0000-0002-3752-3417View further author information