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Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties

Samir Mowafy; Jiale Guo; Dengwen Lei; Yanhong Liu
Innovative Food Science & Emerging Technologies · Vol. 94 · pp. 103648 · 2024
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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume94
Pages103648
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2024.103648
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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