To explore the effects of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality attributes of garlic slices, the surface color, texture, peroxidase (POD) activity, total phenol... Click to show full abstract
To explore the effects of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality attributes of garlic slices, the surface color, texture, peroxidase (POD) activity, total phenol...
Keywords:
vspb drying;
pulsed blanching;
steam pulsed;
vacuum steam;
drying characteristics;
blanching vspb
Journal Title: Drying Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Drying Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!