The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips
Author:
Affiliation:
1. German Institute of Food Technologies (DIL); Prof. von Klitzing Str. 7; 49619; Quakenbrück; Germany
2. Defense Food Research Laboratory; Ministry of Defence; Siddarthanagar; Mysore; 570011; India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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