Lv32
330 积分 2025-03-25 加入
Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption
1天前
已完结
The effectiveness of combined infrared and hot-air drying strategies for sweet potato
7天前
已完结
Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein
7天前
已完结
Effects of drying methods on the drying kinetics and quality of maize
21天前
已完结
Effects of drying methods on the drying kinetics and quality of maize
25天前
已完结
Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)
1个月前
已完结
Modeling the Rehydration Process of Dried Tomato
1个月前
已完结
Rehydration characteristics of dried icefish (Salangidae) with different drying methods by low‐field nuclear magnetic resonance and magnetic resonance imaging
1个月前
已完结
Effects of Three Emerging Non-thermal Pretreatments on Drying Kinetics, Physicochemical Quality, and Microstructure of Garlic Slices
1个月前
已完结
Effects of water, guar gum, potassium chloride, and drying methods on quality and rehydration time of instant fermented rice noodles
1个月前
已完结
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