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For: Qiu ZZ, Chin KB. Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15595] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]

For:	Qiu ZZ, Chin KB. Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15595] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]

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Qiu ZZ, Chin KB. Evaluation of Physicochemical Properties and Shelf‐life of Regular‐Fat Model Sausages by Wrapping with Sodium Alginate Active Film Containing Different levels and Drying Method of Lotus Rhizome Root Powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]

Nahar N, Hazra S, Raychaudhuri U, Adhikari S. Effect of different drying methods on drying kinetics, modelling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes ( Nelumbo nucifera). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]