Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process
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DOI: 10.1007/s11694-017-9497-2
Abstract: The effect of microwave power levels (140, 210, 280 and 350 W) during microwave drying on texture, microstructure and rehydration characteristics of bamboo shoot slices (35 ± 1.75 mm diameter, 3.4 ± 0.2 mm thickness) was looked into. With the increase in… read more here.
Keywords: shoot slices; power level; power; microwave drying ... See more keywords