Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
Author:
Affiliation:
1. Henan Agricultural University, P. R. China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101212&tlng=en
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3. The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: H-1 NMR characterization and analysis of the antioxidant activity;Colosimo R.;Food Chemistry,2020
4. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: problem formulations;Datta A. K.;Journal of Food Engineering,2007
5. Magnetic resonance image analysis to explain moisture movement during wheat drying;Ghosh P. K.;Transactions of the ASABE,2006
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