Effects of different pretreatment methods on the drying characteristics and quality of potatoes
Author:
Affiliation:
1. Suzhou Key Laboratory of Green Chemical Engineering School of Chemical and Environment Engineering College of Chemistry, Chemical Engineering and Materials Science Soochow university Suzhou China
Funder
National Key Basic Research Program For Youth
Research and Development
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1579
Reference26 articles.
1. Thin layer drying of red pepper
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4. Physiology of Lightly Processed Fruits and Vegetables
5. On a Theory of the van der Waals Adsorption of Gases
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