Journal article

Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste

Liqing Qiu, Min Zhang, Bhesh Bhandari, Zhongxiang Fang, Yaping Liu

Advanced Powder Technology | ELSEVIER SCIENCE BV | Published : 2019

University of Melbourne Researchers

Grants

Awarded by National Key R&D Program of China


Awarded by National First-class Discipline Program of Food Science and Technology


Awarded by Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology


Funding Acknowledgements

This work was financially supported by National Key R&D Program of China (Contract No. 2017YFD0400501), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205) and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803).