Effect of food ingredient on microwave freeze drying of instant vegetable soup

LWT

Volumn 43, Issue 7, 2010, Pages 1144-1150

  Wang, Rui ^a   Zhang, Min ^a   Mujumdar, Arun S ^b  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Drying time; Food ingredients; Instant vegetable soup; Microwave freeze drying; Sensory quality

Indexed keywords

FOOD ADDITIVES; LOW TEMPERATURE DRYING; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE);

DRYING TIME; FOOD INGREDIENTS; INSTANT VEGETABLE SOUP; MICROWAVE FREEZE DRYING; SENSORY QUALITIES;

VEGETABLES;

EID: 78149395523     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.03.007     Document Type: Article

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