Journal article

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

University of Melbourne Researchers

Grants

Awarded by China National Natural Science Foundation


Awarded by Guangdong Province RD Project


Funding Acknowledgements

The authors acknowledge the financial support from China National Natural Science Foundation (Contract No. 21176104) and the Guangdong Province R&D Project (No. 2012B091000125).