Effect of isochoric freezing on quality aspects of minimally processed potatoes.
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DOI: 10.1111/1750-3841.15377
Abstract: The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre-peeled potato cubes, including quality attributes (microstructure, texture,… read more here.
Keywords: quality; isochoric freezing; effect isochoric; minimally processed ... See more keywords