Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices
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DOI: 10.1080/07373937.2020.1861620
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... read more here.
Keywords: vspb drying; pulsed blanching; steam pulsed; vacuum steam ... See more keywords