검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree Seyhun N, Ramaswamy H, Sumnu G, Sahin S, Ahmed J Journal of Food Engineering, 92(3), 339, 2009 |
| 2 |
Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing Sun DW, Li B Journal of Food Engineering, 57(4), 337, 2003 |