Trends in microwave-assisted freeze drying of foods
10.1080/07373931003609666
Saved in:
Main Authors: | Duan, X., Zhang, M., Mujumdar, S., Wang, R. |
---|---|
Other Authors: | MECHANICAL ENGINEERING |
Format: | Article |
Published: |
2014
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/61619 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Similar Items
-
Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips
by: Wang, R., et al.
Published: (2014) -
Effect of food ingredient on microwave freeze drying of instant vegetable soup
by: Wang, R., et al.
Published: (2014) -
The energy consumption and color analysis of freeze/microwave freeze banana chips
by: Jiang, H., et al.
Published: (2014) -
Microwave freeze drying of sea cucumber (Stichopus japonicus)
by: Duan, X., et al.
Published: (2014) -
Microwave freeze drying of sea cucumber coated with nanoscale silver
by: Duan, X., et al.
Published: (2014)