Effect of drying and grinding characteristics of colored potato (Solanum tuberosumL.) on tribology of mashed colored potato paste
Author:
Affiliation:
1. Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, S. Korea
Funder
Korea Institute for Advancement of Technology
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1348394
Reference59 articles.
1. Diffusion in potato during far infrared radiation drying
2. Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
3. Andean Potato Cultivars (Solanum tuberosum L.) as a Source of Antioxidant and Mineral Micronutrients
4. The application of tribology in assessing texture perception of oral liquid medicines
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