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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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Detalles Bibliográficos
Autores principales:	Choopan, Warongporn, Panpipat, Worawan, Nisoa, Mudtorlep, Cheong, Ling-Zhi, Chaijan, Manat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232433/ https://www.ncbi.nlm.nih.gov/pubmed/34170970 http://dx.doi.org/10.1371/journal.pone.0253834

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