Effects of different drying methods on the quality of daylily powder-Reference-Cited by-同舟云学术

Effects of different drying methods on the quality of daylily powder

Published:2022-03-14 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ma Yao¹^ORCID,Zhang HaiHon¹^ORCID,Ma XueMei¹,Hao HuiHui¹^ORCID,Yang JingHui¹^ORCID

Affiliation:

1. School of Food and Wine Ningxia University Yinchuan China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16467

Reference34 articles.

1. Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying

2. Banana (Musa acuminata) peel drying and powder characteristics obtained through shade and microwave drying processes;Anuar M. S.;Advances in Materials & Processing Technologies,2018

3. Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)

4. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

5. Effect of different drying methods on the quality of pumpkin flour;Ge B.;Chinese Fruit and Vegetable,2019

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