机译:食品添加剂对冻干水饺的干燥速率,复水率和感官值的影响
School of Chemical and Energy Engineering, Zhengzhou University, No. 100 Science Road, Zhengzhou, Henan 450001, China;
School of Chemical and Energy Engineering, Zhengzhou University, No. 100 Science Road, Zhengzhou, Henan 450001, China;
School of Chemical and Energy Engineering, Zhengzhou University, No. 100 Science Road, Zhengzhou, Henan 450001, China;
School of Chemical and Energy Engineering, Zhengzhou University, No. 100 Science Road, Zhengzhou, Henan 450001, China;
Drying time; dumplings; food additive; freeze-dry; rehydration ratio; sense value;
机译:食品添加剂对冷冻干燥饺子的干燥速率,再水合比和检测值的影响
机译:温度对冻干饺子再水合的影响及骨髓再水合模型
机译:冻干水饺包装纸的水化建模
机译:冻干红色血液细胞脱水过程中的脱水损伤研究
机译:食品的欧姆和中度电场处理:热传递建模,烫印,干燥,复水和提取的研究。
机译:大小和干燥时间对冻干蜗牛(Achatina achatina)补水和感官特性的影响
机译:尺寸和干燥时间对冷冻干燥蜗牛(Achatina Achatina)再水化和感官特性的影响