A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes
| Autor: | Varnalis, A.I., Brennan, J.G. *, MacDougall, D.B. |
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| Zdroj: | In Journal of Food Engineering 2001 48(4):361-367 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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