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ACS Omega
(Mar 2024)
Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study
Megaswana Guruprasad,
Jeevitha Gada Chengaiyan,
Faraz Ahmad,
Shafiul Haque,
Esra Capanoglu,
Deependra Rajoriya
Affiliations
Megaswana Guruprasad
Department of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, India
Jeevitha Gada Chengaiyan
Department of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, India
Faraz Ahmad
Department of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, India
Shafiul Haque
Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan, Saudi Arabia
Esra Capanoglu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
Deependra Rajoriya
Department of Food Technology, Rajiv Gandhi University, Doimukh, India
DOI
https://doi.org/10.1021/acsomega.3c09465
Journal volume & issue
Vol. 9, no. 13
pp. 15143 – 15150
Abstract
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No abstracts available.
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