articleTop 10% cited
Characterization of vacuum microwave, air and freeze dried carrot slices
Food Research International · 1998 · Vol. 31(2) · pp. 111–117
Tein M. LinTimothy D. Durance✉(University of British Columbia)Christine H. Scaman(University of British Columbia)
Food Drying and ModelingPhytochemicals and Antioxidant ActivitiesFreezing and Crystallization ProcessesFreeze-dryingFlavorVacuum dryingFood scienceChemistryHueTexture (cosmology)MicrowaveWater activityWater content
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623
FWCI
6.80
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96%
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References
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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