Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study

Author:

Guruprasad Megaswana1,Gada Chengaiyan Jeevitha2ORCID,Ahmad Faraz1ORCID,Haque Shafiul345ORCID,Capanoglu Esra6ORCID,Rajoriya Deependra7

Affiliation:

1. Department of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore 632014, India

2. Department of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore 632014, India

3. Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan 45142, Saudi Arabia

4. Centre of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United Arab Emirates

5. Gilbert and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102 2801, Lebanon

6. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey

7. Department of Food Technology, Rajiv Gandhi University, Doimukh 791112, India

Funder

Ministry of Education ? Kingdom of Saudi Arabi

Publisher

American Chemical Society (ACS)

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