Study of osmotic temperature on the textural properties of instant controlled pressure drop (DIC) dried carrot chips

doi:10.13995/j.cnki.11-1802/ts.023569

ZHANG Jingjing, PENG Jian, YI Jianyong, BI Jinfeng, LYU Jian, HOU Chunhui, LIU Jianing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 159-165.

PDF(5021 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 159-165. DOI: 10.13995/j.cnki.11-1802/ts.023569

Study of osmotic temperature on the textural properties of instant controlled pressure drop (DIC) dried carrot chips

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 159-165 https://doi.org/10.13995/j.cnki.11-1802/ts.023569

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(5021 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2020-02-10	2020-05-25
Issue Date
2020-06-17

Please choose a citation manager

Content to export