Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory-Reference-Cited by-同舟云学术

Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory

Author:

Ren Xing¹,Li Linlin¹,Chen Junliang¹,Zhao Lujie¹,Liu Panpan¹,Cao Weiwei¹,Ren Aiqing²,Ren Guangyue¹,Bhandari Bhesh³,Duan Xu¹

Affiliation:

1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China

2. Institute of Food Research, Hezhou University, Guangxi, China

3. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia

Funder

National Natural Science Foundation of China

Guangxi Natural Science Foundation of China

Key Science and Technology Program of Henan Province

Young Teacher Funding Program of the Henan Higher School

Key Scientific Research Projects of Institutions of Higher Learning of Henan

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

Reference39 articles.

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