Drying of roots and tubers-Reference-Cited by-同舟云学术

Drying of roots and tubers

Published:2023 Issue: Volume: Page:587-628
ISSN:
Container-title:Drying Technology in Food Processing
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Author:

Carvalho Gisandro Reis,Santos Karoline Costa,Guedes Jaqueline Souza,Bitencourt Bruna Sousa,Rojas Meliza Lindsay,Augusto Pedro Esteves Duarte

Publisher

Elsevier

Reference166 articles.

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2. Quality attributes of yam flour (elubo) as affected by blanching water temperature and soaking time;Adejumo;International Journal of Engineering Science,2013

3. Diffusion in potato during far infrared radiation drying;Afzal;Journal of Food Engineering,1998

4. Ascorbic acid stability in fruit juices during thermosonication;Aguilar;Ultrasonics Sonochemistry,2017

5. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour;Ahmed;Food Chemistry,2010

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3. Advancing knowledge of West African morning glories: a taxonomic revision ofIpomoeaL. (Convolvulaceae) from Ghana;2024-04-04

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