Drying characteristics and quality of banana foam mat

Journal of Food Engineering

Volumn 86, Issue 4, 2008, Pages 573-583

  Thuwapanichayanan, Ratiya ^a   Prachayawarakorn, Somkiat ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Crispness; Egg albumen; Microstructure; Moisture diffusivity; Shrinkage

Indexed keywords

CONCENTRATION (PROCESS); DRYING; FOAMS; MICROSTRUCTURE; SHRINKAGE;

DRYING TEMPERATURE; EGG ALBUMEN; MOISTURE DIFFUSIVITY;

FOOD PRODUCTS;

EID: 38349164698     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.008     Document Type: Article

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