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Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of

Jie Zhang1, Changjiang Ding1,2, Jingli Lu1

  • 1College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Food Chemistry: X
|July 29, 2024
PubMed

Keywords:
Active ingredientsElectrohydrodynamic (EHD) dryingLow-field nuclear magnetic resonance (LF-NMR)Textural propertyYam

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