Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
作者： Rui Wang , Min Zhang , Arun S. Mujumdar
DOI: 10.1016/J.JFOODENG.2010.05.021
关键词:
摘要: … This was caused by the relative high drying rate and uniformity of microwave heating. It was noted that the MFD raw sample was harder than the unblanched (ie, with Ca 2+ treatment) …
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