Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices
Author:
Affiliation:
1. Hezhou University, China; Dalian Polytechnic University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101224&tlng=en
Reference46 articles.
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2. Variation of tannin in persimmon drying and establishment of BP neural network prediction model;Chen C. F.;Zhongguo Tiaoweipin,2019
3. Study on characteristics of heat pump drying and mechanism of browning during storage of persimmon slices;Chen J. X.,2019
4. Current status of research on the mechanism of action and effect of microwave irradiation on starch;Cheng X. F.;Shipin Kexue,2018
5. The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs;Chudy S.;International Journal of Dairy Technology,2021
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