Effect of blanching and drying temperatures on the browningârelated enzymes and physicochemical properties of lily bulb flours
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DOI: 10.1111/jfpp.14248
Abstract: The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for… read more here.
Keywords: effect blanching; blanching drying; properties lily; physicochemical properties ... See more keywords