Effect of Drying Method on Character and Quality of Chaenomeles sinensis (Thouin) Koehne Powder
This study aimed to evaluate the character and quality differences in Chaenomeles sinensis (Thouin) Koehne fruit powder processed under various drying conditions, providing a theoretical basis for selecting raw materials in the production of value-added products under fine classification conditions....
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100001 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|