Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato

Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato

10.1080/07373930500340734

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Bibliographic Details
Main Authors: Al-Khuseibi, M.K., Sablani, S.S., Perera, C.O.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Apparent density
Color
Enzyme inactivation
High hydrostatic pressure
Rehydration
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75786
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/75786

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