Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1081-0.pdf
Reference21 articles.
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3. Djaeni M, Sasongko SB, Prasetyaningrum AA, Jin X, van Boxtel AJ (2012) Carrageenan drying with dehumidified air: drying characteristics and product quality. Int J Food Eng 8(3), Article 32. doi: 10.1515/1556-3758.2682
4. Doymaz I (2006) Thin-layer drying behaviour of mint leaves. J Food Eng 74(3):370–375. doi: 10.1016/j.jfoodeng.2005.03.009
5. Falade KO, Okocha JO (2012) Foam-mat drying of plantain and cooking banana (Musa spp.). Food Bioprocess Technol 5(4):1173–1180. doi: 10.1007/s11947-010-0354-0
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