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This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructu... Click to show full abstract
This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructu...
Keywords:
water;
vacuum heating;
low temperature;
temperature vacuum
Journal Title: International Journal of Food Properties
Year Published: 2021
Link to full text (if available)
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Journal Title: International Journal of Food Properties
Year Published: 2021
Link to full text (if available)
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recommendations!