Browning prevention in rehydrated freeze-dried non-blanched potato slices by electrical treatment

LWT - Food Science and Technology - Tập 56 - Trang 194-199 - 2014
R. Zvitov-Ya'ari1, A. Nussinovitch1
1Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel

Tài liệu tham khảo

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