Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von Kartoffelwürfeln
- 1 January 1997
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 41 (4) , 194-200
- https://doi.org/10.1002/food.19970410403
Abstract
No abstract availableKeywords
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