Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules

Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules

10.1111/j.1365-2621.2011.02819.x

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Bibliographic Details
Main Authors: Liu, P., Zhang, M., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Anthocyanin level
Colour
Energy consumption
Microwave-assisted drying
Texture
Online Access:http://scholarbank.nus.edu.sg/handle/10635/59743
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/59743

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