Effect of pre-drying moisture content on the drying characteristics of apple slices during explosion puffing drying

被引：0
|
作者：
Yang, Aijin [1 ]
Bi, Jinfeng [1 ]
Liu, Xuan [1 ]
Chen, Qinqin [1 ]
Wu, Xinye [1 ]
Zhou, Mo [1 ]
Lv, Jian [1 ]
机构：
[1] Institute of Agro-Products Processing Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Beijing 100193, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 02期
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页码：180 / 186
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