Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology

Published 2018 View Full Article

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Title
Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology
Authors
Keywords
-
Journal
ULTRASONICS SONOCHEMISTRY
Volume 44, Issue -, Pages 368-379
Publisher
Elsevier BV
Online
2018-03-06
DOI
10.1016/j.ultsonch.2018.02.049

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