Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying | |
Wu, Bengang[1]; Guo, Yiting[2]; Wang, Juan[3]; Pan, Zhongli[4]; Ma, Haile[5] | |
刊名 | JOURNAL OF FOOD ENGINEERING
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2018 | |
卷号 | 237页码:249-255 |
关键词 | Infrared Blanching Drying Non-fried Potato chips Moisture content Color |
ISSN号 | 0260-8774 |
DOI | http://dx.doi.org/10.1016/j.jfoodeng.2018.05.030 |
URL标识 | 查看原文 |
收录类别 | SCI(E) ; EI |
WOS记录号 | WOS:000440390300030 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5334145 |
专题 | 江苏大学 |
作者单位 | 1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]USDA ARS, Hlth Processed Foods Res Unit, West Reg Res Ctr, 800 Buchanan St, Albany, CA 94710 USA.,Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA. 5.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. |
推荐引用方式 GB/T 7714 | Wu, Bengang[1],Guo, Yiting[2],Wang, Juan[3],et al. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying[J]. JOURNAL OF FOOD ENGINEERING,2018,237:249-255. |
APA | Wu, Bengang[1],Guo, Yiting[2],Wang, Juan[3],Pan, Zhongli[4],&Ma, Haile[5].(2018).Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying.JOURNAL OF FOOD ENGINEERING,237,249-255. |
MLA | Wu, Bengang[1],et al."Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying".JOURNAL OF FOOD ENGINEERING 237(2018):249-255. |
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