The effect of low temperature blanching on the texture of...

The effect of low temperature blanching on the texture of whole processed new potatoes

Nissreen Abu-Ghannam, Helen Crowley
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Volume:
74
Year:
2006
Language:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2005.03.025
File:
PDF, 171 KB
english, 2006
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