Physicochemical Characteristics of Cold-Air Dried Persimmons and Traditional Dried Persimmons
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201131263124010.pdf
Reference16 articles.
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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2. Quality Characteristics of Chiffon Cake Added with Dried Persimmon Paste;Journal of the East Asian Society of Dietary Life;2021-12-31
3. Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process;Korean Journal of Food Preservation;2021-07
4. Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties;Foods;2021-03-18
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