The effect of ultrasonic treatment on the rehydration characteristics of Ma bamboo shoot and the analysis of kinetic model

WANG Yugui; TANG Xuexian; LIU Siyuan; ZHANG Fusheng; ZHENG Jiong

doi:10.13995/j.cnki.11-1802/ts.017380

WANG Yugui, TANG Xuexian, LIU Siyuan, ZHANG Fusheng, ZHENG Jiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 80-86.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 80-86. DOI: 10.13995/j.cnki.11-1802/ts.017380

The effect of ultrasonic treatment on the rehydration characteristics of Ma bamboo shoot and the analysis of kinetic model

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 80-86 https://doi.org/10.13995/j.cnki.11-1802/ts.017380

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Received	Published
2018-03-26	2019-01-25
Issue Date
2019-02-21

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