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

• 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
• Institution: National University of Singapore

10.1016/j.foodhyd.2013.02.005