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

id	sg-nus-scholar.10635-60034
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spelling	sg-nus-scholar.10635-600342023-10-25T20:03:04Z 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 Wang, Y. Zhang, M. Mujumdar, A.S. MECHANICAL ENGINEERING Dried gel chips Microstructure Microwave vacuum drying Quality parameters Structure development Thermal treatment 10.1016/j.foodhyd.2013.02.005 Food Hydrocolloids 33 1 26-37 FOHYE 2014-06-17T06:18:28Z 2014-06-17T06:18:28Z 2013-08 Article Wang, Y., Zhang, M., Mujumdar, A.S. (2013-08). 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. Food Hydrocolloids 33 (1) : 26-37. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodhyd.2013.02.005 0268005X http://scholarbank.nus.edu.sg/handle/10635/60034 000317581900004 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Dried gel chips Microstructure Microwave vacuum drying Quality parameters Structure development Thermal treatment
spellingShingle	Dried gel chips Microstructure Microwave vacuum drying Quality parameters Structure development Thermal treatment Wang, Y. Zhang, M. Mujumdar, A.S. 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
description	10.1016/j.foodhyd.2013.02.005
author2	MECHANICAL ENGINEERING
author_facet	MECHANICAL ENGINEERING Wang, Y. Zhang, M. Mujumdar, A.S.
format	Article
author	Wang, Y. Zhang, M. Mujumdar, A.S.
author_sort	Wang, Y.
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/60034
_version_	1781781753866747904

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

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