Optimize of microwave drying technology of purple sweet potato slices by response surface methodology

HUANG Yan-bin,LI Xing-qi,CHEN Hou-rong

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (9) : 120.

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PDF(2193 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (9) : 120.

Optimize of microwave drying technology of purple sweet potato slices by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(9): 120

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