Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products
Tao Wang, Min Zhang, Zhongxiang Fang, Yaping Liu
Drying Technology | TAYLOR & FRANCIS INC | Published : 2016
Awarded by China National Natural Science Foundation
Awarded by Guangdong Province RD Project
The authors acknowledge the financial support from China National Natural Science Foundation (Contract No. 21176104) and the Guangdong Province R&D Project (No. 2012B091000125).