Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour
Hankun Zhu, Lan Yang, Xianfa Fang, Yong Wang, Dong Li, Lijun Wang
Topics & Concepts
RheologyRadio frequencyTemperingDehydrationMaterials scienceFood scienceChemistryComposite materialBiochemistryTelecommunicationsComputer scienceFood Drying and ModelingFood composition and propertiesFreezing and Crystallization Processes