Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets
Ziliang Liu(State Key Laboratory of Food Science and Technology), Hong‐Wei Xiao(China Agricultural University), Lizhen Deng(Nanchang University), Jun Wang(China Agricultural University), Zhi�an Zheng(China Agricultural University), Wenxia Yang(Gannan Normal University), Xian-Long Yu(China Agricultural University), Zhen‐Jiang Gao(Harbin Institute of Technology), Junwen Bai(Jiangsu University)
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