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无锡茭白 被引量:1

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作者 程勉中
出处 《中国土特产》 2000年第3期37-37,共1页
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  • 1Zhang M.,J. Tang, A.S. Mujumdar, et al. Trends in microwave-related drying of fruits and vegetables[J]. Trends in.Food Science & Technology, 2006, 17(10): 524-534.
  • 2Kahyaoglu L.N., S. Sahin, G. Sumnu. Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying[J]. Journal of Food Engineering, 2010, 98(2): 159-169.
  • 3H. Feng, J. Tang, R.P. Cavalieri. Combined microwave andspouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature[J]. Drying Technology, 1999, 17(10): 1981-1998.
  • 4Therdthai N.,W. Zhou. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)[J]. Journal of Food Engineering, 2009, 91(3): 482-489.
  • 5Yan W.Q., M. Zhang, L.L. Huang, et al. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave[J]. J Sci Food Agric, 2010, 90(8): 1300-1L307.
  • 6Gowen A., N. Abu-Ghannam, J. Frias, et al. Optimisation of dehydration and rehydration properties of cooked chickpeas(Cicer arietinum L.) undergoing microwave-hot air combination drying[J]. Trends in Food Science & Tech- nology, 2006, 17(4): 177-183.
  • 7Giri S., S. Prasad. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms[J]. Journal of Food Engineering, 2007, 78(2): 512-521.
  • 8金丽梅,牛春梅,刘佳会.热风与微波干燥胡萝卜的工艺研究[J].农产品加工(下),2009(2):42-44. 被引量:15
  • 9黄燕,程裕东,梁凯.微波、热风干燥对橙皮干燥特性及其品质影响的比较[J].食品科学,2009,30(21):16-20. 被引量:20

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