Proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes

Journal of Food Engineering

Volumn 48, Issue 4, 2001, Pages 361-367

  Varnalis, A I ^a   Brennan, J G ^b   MacDougall, D B ^b  

^a 55131 ^*  (Greece)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FOOD PROCESSING;

BLANCHING; HIGH-TEMPERATURE PUFFING; POTATO;

AGRICULTURAL PRODUCTS;

NEPTUNIA; SOLANUM TUBEROSUM;

EID: 0035372192     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00197-7     Document Type: Article

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