Effects of operating conditions on quality attributes of instant brown rice porridge prepared by microwave assisted foam-mat drying
Foam-mat drying combined with microwave heating was applied to produce instant brown rice porridge. Concentration of egg albumin as a foaming agent and drying parameter, air temperature and microwave power were analyzed and optimized. Results showed that concentration of egg albumin of 18% (w/w) pro...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Khon Kaen University
2021-08-01
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| Serie: | Engineering and Applied Science Research |
| Soggetti: | |
| Accesso online: | https://ph01.tci-thaijo.org/index.php/easr/article/download/244841/166519/ |
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