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

Saved in:

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
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore

id	sg-nus-scholar.10635-59743
record_format	dspace
spelling	sg-nus-scholar.10635-597432023-10-30T20:22:38Z Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules Liu, P. Zhang, M. Mujumdar, A.S. MECHANICAL ENGINEERING Anthocyanin level Colour Energy consumption Microwave-assisted drying Texture 10.1111/j.1365-2621.2011.02819.x International Journal of Food Science and Technology 47 1 141-147 2014-06-17T06:15:05Z 2014-06-17T06:15:05Z 2012-01 Article Liu, P., Zhang, M., Mujumdar, A.S. (2012-01). Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules. International Journal of Food Science and Technology 47 (1) : 141-147. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1365-2621.2011.02819.x 09505423 http://scholarbank.nus.edu.sg/handle/10635/59743 000298011500018 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Anthocyanin level Colour Energy consumption Microwave-assisted drying Texture
spellingShingle	Anthocyanin level Colour Energy consumption Microwave-assisted drying Texture Liu, P. Zhang, M. Mujumdar, A.S. Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
description	10.1111/j.1365-2621.2011.02819.x
author2	MECHANICAL ENGINEERING
author_facet	MECHANICAL ENGINEERING Liu, P. Zhang, M. Mujumdar, A.S.
format	Article
author	Liu, P. Zhang, M. Mujumdar, A.S.
author_sort	Liu, P.
title	Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
title_short	Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
title_full	Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
title_fullStr	Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
title_full_unstemmed	Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
title_sort	comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/59743
_version_	1781781692814458880

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

Similar Items