Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying
Abstract
Keywords: microwave freeze drying, pretreatment, pore network structure, Chinese yam, porosity
DOI: 10.25165/j.ijabe.20201304.5605
Citation: Wang H, Duan X, Zhao L J, Duan L L, Ren G Y. Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying. Int J Agric & Biol Eng, 2020; 13(4): 232–237.
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