[1]
|
Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi
Foods,
2021
DOI:10.3390/foods10081935
|
|
|
[2]
|
Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
International Journal of Food Engineering,
2017
DOI:10.1515/ijfe-2016-0391
|
|
|
[3]
|
An Evolutionary Firefly Algorithm, Goal Programming Optimization Approach for Setting the Osmotic Dehydration Parameters of Papaya
Journal of Software Engineering and Applications,
2017
DOI:10.4236/jsea.2017.102007
|
|
|
[4]
|
Optimization of vacuum-assisted microwave drying parameters of green bell pepper using response surface methodology
Journal of Food Measurement and Characterization,
2017
DOI:10.1007/s11694-017-9557-7
|
|
|
[5]
|
Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
International Journal of Food Engineering,
2017
DOI:10.1515/ijfe-2016-0391
|
|
|
[6]
|
Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
International Journal of Food Engineering,
2017
DOI:10.1515/ijfe-2016-0391
|
|
|
[7]
|
Study onFlammulina VelutipesReady-to-Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot-Air Drying
Journal of Food Process Engineering,
2016
DOI:10.1111/jfpe.12228
|
|
|
[8]
|
Study on Flammulina Velutipes Ready‐to‐Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot‐Air Drying
Journal of Food Process Engineering,
2016
DOI:10.1111/jfpe.12228
|
|
|