@article{oai:iwate-u.repo.nii.ac.jp:00009408,
 author = {渡邊, 高志 and 折笠, 貴寛 and 佐々木, 邦明 and 小出, 章二 and 武田, 純一},
 journal = {農業食料工学会東北支部報},
 month = {Dec},
 note = {The influence of hot water blanching and microwave blanching on water transpiration and color changes in cut cabbage during far-infrared drying and hot air drying was investigated. The results revealed that water transpiration was increased in the dried cabbage receiving blanching pre-treatment. Color difference of dried cabbage tended to larger by blanching. Dried cabbage had also bright green color by blanching.},
 pages = {47--50},
 title = {ブランチング処理がカットキャベツの遠赤外線および熱風乾燥特性に及ぼす影響},
 volume = {60},
 year = {2013}
}