Journal article

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

Xiaojian Quan, Min Zhang, Zhongxiang Fang, Huihua Liu, Qiaosheng Shen, Zhongxue Gao

Food and Bioproducts Processing | INST CHEMICAL ENGINEERS | Published : 2016

University of Melbourne Researchers

Grants

Awarded by Key Laboratory of Space Nutrition and Food Engineering, China Astronaut Research and Training Center


Awarded by Jiangsu Province (China) Infrastructure Project


Funding Acknowledgements

We acknowledge the financial support by Key Laboratory of Space Nutrition and Food Engineering, China Astronaut Research and Training Center (Contract No. SNFE-KF-15-11), Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which have enabled us to carry out this study.