Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger
Author:
Affiliation:
1. University of Uludag, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n3/0101-2061-cta-fst04518.pdf
Reference35 articles.
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3. Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity;Aral S.;Food Chemistry,2016
4. Effects of microwave-infrared combination drying on quality of eggplants;Aydogdu A.;Food and Bioprocess Technology,2015
5. Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process;Bal L. M.;Journal of Food Measurement and Characterization,2017
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