Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.

The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried o...

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Autores principales: Warongporn Choopan, Worawan Panpipat, Mudtorlep Nisoa, Ling-Zhi Cheong, Manat Chaijan
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2021
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Acceso en línea:https://doaj.org/article/7284ef639a3d4bf0b90cbb47869ad49b
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