Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices-Reference-Cited by-同舟云学术

Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices

Published:2013-08 Issue:1 Volume:33 Page:26-37
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yingqiang,Zhang Min,Mujumdar Arun S.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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2. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality;Argyropoulos;International Journal of Food Science & Technology,2011

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4. Effect of protein: starch ratio on microwave expansion of imitation cheese;Arimi;Food Hydrocolloids,2011

5. Characterization of microwave vacuum-dried durian chips;Bai-Ngew;Journal of Food Engineering,2011

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