Comparison of four drying methods for re-structured mixed potato with apple chips

By Lue-lue Huang, Min Zhang, Arun Sadashiv Mujumdar, Rui-xin Lim. 2011

137 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/f3cf2bc9e965b236265158f4fd6b699570348dc4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. N. Makul
2. Phadungsak Rattanadecho

In Mechanics of Materials

1. N. Makul
2. Phadungsak Rattanadecho

Citations in the corpus

• Microwave-Assisted Drying: A Review of the State-of-the-Art (2016, background): “Huang et al.([48]) compared the effects of conventional freeze drying (CFD), microwave freeze drying (MFD), microwave vacuum drying (MVD), and conventional vacuum drying (CVD) on the texture, color, rehydration, sensory characteristics, and microstructure of chips made by blending apples with potato”