Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding
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Title
Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume 16, Issue 2, Pages 447-458
Publisher
Springer Science and Business Media LLC
Online
2022-11-23
DOI
10.1007/s11947-022-02941-x
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