Effect of microwave vacuum freeze-drying power on the moisture transfer and the gel microstructure of egg white

doi:10.13995/j.cnki.11-1802/ts.024155

SHI Shengjuan, LIU Lili, ZHANG Mengjun, HAO Weiming, LI Yuanyuan, YANG Xiaopan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 15-20.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 15-20. DOI: 10.13995/j.cnki.11-1802/ts.024155

Effect of microwave vacuum freeze-drying power on the moisture transfer and the gel microstructure of egg white

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 15-20 https://doi.org/10.13995/j.cnki.11-1802/ts.024155

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Received	Revised	Published
2020-04-06	2020-05-21	2020-10-25
Issue Date
2020-11-12

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