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Research on the correlation between three-dimensional morphology and temperature changes in potato slices during drying.
Sun, Li; Zheng, Xin; Zhang, Pengqi; Cai, Jianrong; Bai, Junwen.
Afiliación
  • Sun L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
  • Zheng X; School of Mechanical Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
  • Zhang P; School of Mechanical Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
  • Cai J; School of Mechanical Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
  • Bai J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
Curr Res Food Sci ; 6: 100524, 2023.
Article en En | MEDLINE | ID: mdl-37303587
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article Pais de publicación: Países Bajos