机译:爆炸膨化干燥的影响结合热空气,冷冻干燥对木瓜芯片品质
Institute of Food Science and Technology Ministry of Agriculture Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing 100193 People’s Republic of China;
Institute of Food Science and Technology Ministry of Agriculture Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing 100193 People’s Republic of China;
Institute of Food Science and Technology Ministry of Agriculture Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing 100193 People’s Republic of China;
papaya; explosion puffing drying; quality; shrinkage; microstructure;
机译:爆炸膨化干燥的影响结合热空气,冷冻干燥对木瓜芯片品质
机译:预干燥方法对爆米花梨干粉理化特性,颜色,质地,体积比,显微组织和回水的影响
机译:渗透脱水预处理蔗糖浓度对红外干燥干燥特征及桃芯片干燥特性及纹理的影响
机译:使用不同干燥方法的干茄子的质量评估:热风干燥,真空冷冻干燥和大气冷冻干燥
机译:联合使用皮质/松质骨与100%松散矿化的冻干骨同种异体牙后拔牙和保留牙槽后的伤口愈合。
机译:预干燥处理对炸膨化菠萝蜜片理化和感官特性的影响
机译:用热风干燥的微波真空干燥评价与干苹果产品质量的冷冻和热风干燥相比
机译:品种和成熟度对冻干胡萝卜品质的影响。微波烫漂对冻干菠菜营养和质构品质的影响