Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing-Reference-Cited by-同舟云学术

Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing

Published:2022-09 Issue: Volume:389 Page:133069
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Tingting,Zhao Ruixuan,Liu Wei,Liu Qiannan,Zhang Liang,Hu Honghai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure. LWT –;Ando;Food Science and Technology,2016

4. Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”;Burgos;Journal of Food Composition and Analysis,2009

5. Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp;Ceballos;Journal of Food Engineering,2012

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