1 results match your criteria: "Chemical Engineering and Materials Science Soochow university Suzhou China.[Affiliation]"
Effects of different pretreatment methods on the drying characteristics and quality of potatoes.
Food Sci Nutr
November 2020
Suzhou Key Laboratory of Green Chemical Engineering School of Chemical and Environment Engineering College of Chemistry, Chemical Engineering and Materials Science Soochow university Suzhou China.
The effects of different pretreatments on the vitamin C content of peeled fresh potato, the drying characteristics, and several quality attributes of dehydrated potatoes were investigated. Citric acid pretreatment (0.1%-0.
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