The effects of infrared treatment on physicochemical characteristics of vegetable soybean
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DOI: 10.1016/j.heliyon.2019.e01148
Abstract: Vegetable soybean (Edamame) blanching with hot water/steam is an energy- and water- intensive process that may also result in compromised product quality. The effectiveness of infrared (IR) heating to dry and simultaneously blanch Edamame was… read more here.
Keywords: treatment physicochemical; vegetable soybean; effects infrared; intensity ... See more keywords