dried food

The effect of different methods of cooking and drying on instant noodles quality;

不同熟制干制方法对方便面品质的影响

Analysis of the factors affecting chlorophyll of dry Allium macrostemon Bunge and the drying property of its optimum levels;

影响干制小根蒜叶绿素因素分析与优因素水平干燥特性的研究

The effect of blanching and drying methods on chemical compositions in leafy vegetables;

烫漂和干制方法对蔬菜某些化学成分的影响

Effects of dehydration temperature, thickness of sliced lotus root, β-cycoldextrin(β-CD) on sliced lotus root’s dehydration and its rehydration were studied.

就干制温度、藕片厚度和β-环糊精对藕片干制及其复水性的影响进行了研究,实验表明,温度在50～70℃,藕片厚度小于0。

Effects of thickness of sliced lotus root, dehydration temperature, β-cycoldextrin (β-CD) on sliced lotus root's dehydration and its rehydration were studied.

就干制温度、藕片厚度和β-环糊精对藕片干制及其复水性的影响进行了研究,实验表明,温度在50-70℃,藕片厚度小于0。