Comparison of the Physicochemical Properties of Hot-Air-Dried Potatoes and Burdock according to the Pretreatment Process
Author:
Affiliation:
1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University
Funder
Rural Development Administration
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-11-1160.pdf
Reference47 articles.
1. Combined Pretreatment for Enhancing Quality of Dried and Rehydrated Eggplant
2. Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes
3. Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms
4. Effect of Blanching Time on Total Phenolic, Antioxidant Activities and Mineral Content of Selected Green Leafy Vegetables
5. The Effects of Boiling and Leaching on the Content of Potassium and Other Minerals in Potatoes
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