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1 Ergebnisse
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High-humidity hot air impingement blanching (HHAIB) enhance..:
Wang, Jun
;
Pei, Yu-Peng
;
Chen, Chang
...
Innovative Food Science & Emerging Technologies. 83 (2023) - p. 103246 , 2023
Link:
https://doi.org/10.1016/j.ifset.2022.103246
RT Journal T1 <Title>High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2022.103246&Exemplar=1&LAN=DE A1 Wang, Jun A1 Pei, Yu-Peng A1 Chen, Chang A1 Yang, Xu-Hai A1 An, Kejing A1 Xiao, Hong-Wei PB Elsevier BV YR 2023 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 83 SP 103246 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2022.103246 DO https://doi.org/10.1016/j.ifset.2022.103246 SF ELIB - SuUB Bremen
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