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:
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75786
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Institution: National University of Singapore