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Published in 2019 at "Journal of Food Processing and Preservation"
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…
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Keywords:
effect blanching;
blanching drying;
properties lily;
physicochemical properties ... See more keywords