Journal of Food Processing & Beverages
Research Article
Development of Dried Taro Round Formula Based on Microwave Drying
Zhou SY1,2, Duan ZH1,2*, Qin YT1,2, Wei ZZ1,2, Liu YY2 and Huang JH2
1Department of Food Science and Technology, Dalian Polytechnic
University, China
2Department of Food and Bioengineering, Hezhou University, China
*Address for Correspondence
Duan ZH, School of Food and Bioengineering, Hezhou University, Hezhou
542899, China, Email: dzh65@126.com
Submission: 31-July, 2021;
Accepted: 02-September 2021;
Published: 06-September 2021
Copyright: © 2021 Zhou SY, et al. This is an open access article
distributed under the Creative Commons Attribution License, which
permits unrestricted use, distribution, and reproduction in any medium,
provided the original work is properly cited.