Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1617-1621
- https://doi.org/10.1111/j.1365-2621.1983.tb05045.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS: TEXTURE, FLAVOR AND APPEARANCEJournal of Food Processing and Preservation, 1982
- AN EQUATION CORRELATING SHELF LIFE OF DEHYDRATED VEGETABLE PRODUCTS WITH STORAGE CONDITIONSJournal of Food Science, 1980
- Enzyme Degradation during Drying ProcessesPublished by Springer Nature ,1980