Effect of blanching on the diffusion of glucose from potatoes
- 1 January 1992
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 36 (1), 15-20
- https://doi.org/10.1002/food.19920360104
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Diffusional analysis of air drying of grain sorghumInternational Journal of Food Science & Technology, 1980
- EFFECTS OF SOAKING‐BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOESJournal of Food Science, 1980
- CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTSJournal of Food Science, 1979
- Kinetics of moisture movement during air drying of sugar beet rootInternational Journal of Food Science & Technology, 1974
- THE QUANTITATIVE DETERMINATION OF GLUCOSE, FRUCTOSE AND SUCROSE IN FRUITS AND POTATOESJournal of Food Science, 1974