Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices
Author:
Affiliation:
1. State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology, Ministry of Education Tianjin China
2. Xinjiang Hongqipo Agricultural Development Group Co., Ltd. Xinjiang China
Funder
Research and Development
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15162
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1. Effect of enzyme pretreatment on yield and quality of fresh green chilli ( Capsicum annuum L) oleoresin and its major capsaicinoids
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4. Effects of pretreatments on explosion puffing drying kinetics of apple chips
5. Experimental study on spray flash evaporation under high temperature and pressure
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