Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices

Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices

10.1016/j.foodhyd.2013.02.005

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Bibliographic Details
Main Authors: Wang, Y., Zhang, M., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Dried gel chips
Microstructure
Microwave vacuum drying
Quality parameters
Structure development
Thermal treatment
Online Access:http://scholarbank.nus.edu.sg/handle/10635/60034
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/60034

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