Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour
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DOI: 10.3390/foods11040507
Abstract: This study evaluated the effects of pretreatments (blanching (60 and 95 °C) and boiling) and drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour derived from three potato varieties, namely, Shangi,… read more here.
Keywords: drying methods; potato flour; freeze drying; pretreatments drying ... See more keywords