Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies
Author:
Funder
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference114 articles.
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3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT - Food Science and Technology,2016
4. Comparison of drying and quality characteristics of pear (Pyrus Communis L.) using mid-infrared-freeze drying and single stage of freeze drying;Antal;International Journal of Food Engineering,2017
5. Transport properties of cellular food materials undergoing freeze-drying;Araki;Drying Technology,2001
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