Effects of thermal pretreatment and puffing medium variously modify the microstructure and quality of crisps obtained from two banana varieties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of thermal pretreatment and puffing medium variously modify the microstructure and quality of crisps obtained from two banana varieties

Published:2023-12 Issue: Volume:104 Page:102199
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Tabtiang Surapit^ORCID,Yodrux Aswin,Nimmol Chatchai,Prachayawarakorn Somkiat,Soponronnarit Somchart

Funder

College of Industrial Technology

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference49 articles.

1. Microwave and blanching pretreatments for hot air drying of orange-fleshed sweet potato slices (Ipomoea batatas);Abano;International Journal of Food Science,2020

2. Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape;Ashtiani;Innovative Food Sci. Emerging Technol.,2020

3. Official Methods of Analysis of the AOAC;AOAC,1995

4. Effects of pretreatments on explosion puffing drying kinetics of apple chips;Bi;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

5. Morphological and molecular studies of banana starch;Bello-Pérez;Food Sci. Technol. Int.,2005

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP