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  • potato research(2)

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  • nutritional and functional composition; oil uptake; sensory quality; ultrasonic pretreatment; water mobility(2)

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  • Jaggan, Mayuri AND Sun, Hongnan AND Mu, Taihua AND Blecker, Christophe(0)

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  • chinese acad agr sci, inst food sci & technol, lab food chem & nutr sci, key lab agroprod proc,minist agr & rural affairs, 2 yuan ming yuan west rd, beijing 100193, peoples r china(2)
  • univ liege, gembloux agrobio tech, dept food sci & formulat, passage deportes 2, gembloux, belgium(2)

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资源类型: 外文期刊
作者:Jaggan, Mayuri(精确检索)
作者:Sun, Hongnan(精确检索)
作者:Mu, Taihua(精确检索)
作者:Blecker, Christophe(精确检索)
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1Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

作者：

机构：

来源：POTATO RESEARCH

关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility

2Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

作者：

机构：

来源：POTATO RESEARCH

关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility

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