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Food drying at sub-zero temperature: Importance of glassy phase on product quality |
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| รหัสดีโอไอ | |
| Creator | Kyuya Nakagawa |
| Title | Food drying at sub-zero temperature: Importance of glassy phase on product quality |
| Publisher | Silpakorn University Research and Development Institute |
| Publication Year | 2561 |
| Journal Title | Science, Engineering and Health Studies |
| Journal Vol. | 12 |
| Journal No. | 3 |
| Page no. | 125-137 |
| Keyword | food drying, glass transition, vacuum freeze-drying, atmospheric freeze-drying |
