ShareEffect of pre-treatments, freezing methods and drying temperature on the quality parameters of dehydrated potato cubes.
Author(s) : PHANINDRA KUMAR H. S., NAGARAJU P. K., KHUDSIA S., et al.
Type of article: Article
Details
- Original title: Effect of pre-treatments, freezing methods and drying temperature on the quality parameters of dehydrated potato cubes.
- Record ID : 2008-1676
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 45 - n. 3
- Publication date: 2008/06
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Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs;
Vegetables - Keywords: Potato; Dehydrated food; Mould; Blanching; Treatment; Quality; Drying; Vegetable; Freezing
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- Author(s) : PALA M., SAYGI Y. B.
- Date : 1987/08/24
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
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- Date : 1995/01
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- Author(s) : BAYSAL T., YURDAGEL U., URAL A.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
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