A two‐stage convective air and vacuum freeze‐drying technique for bamboo shoots
- 20 May 2005
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 40 (6), 589-595
- https://doi.org/10.1111/j.1365-2621.2005.00956.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EFFECT OF COMBINATION DRYING ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF CARROT AND PUMPKINJournal of Food Processing and Preservation, 2001
- Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning AgentsJournal of Food Science, 1997