Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries
Cheng Zhang, Xiaomei Lyu, Wei Zhao, Wenxu Yan, Mingming Wang, N.G. Kuan Rei, Ruijin Yang
Topics & Concepts
French friesBlanchingFood scienceChewinessFlavorChemistryTasteMaterials sciencePotato Plant ResearchMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management