A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour
| Autor: | Varnalis, A.I. a, 1, Brennan, J.G. b, *, MacDougall, D.B. b, 2 |
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| Zdroj: | In Journal of Food Engineering 2001 48(4):369-378 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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