Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple

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Bibliographic Details
Published inJournal of food engineering Vol. 369; p. 111944
Main Authors Ando, Yasumasa, Nei, Daisuke
Format Journal Article
LanguageEnglish
Published 01.05.2024
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ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2024.111944