The effect of blanching on the mechanical and rehydration properties of dried potato slices

J.I. Maté, M. Zwietering, K. van 't Riet

Research output: Contribution to journal › Article › Academic › peer-review

29 Citations (Scopus)

Original language	English
Pages (from-to)	343-347
Journal	European Food Research and Technology
Volume	209
DOIs	https://doi.org/10.1007/s002170050506
Publication status	Published - 1999

Keywords

@article{b9ddafb6204d43deb0cd866bfefafd20,

title = "The effect of blanching on the mechanical and rehydration properties of dried potato slices",

keywords = "Blanching, Drying, Potatoes, Rehydration",

author = "J.I. Mat{\'e} and M. Zwietering and {van 't Riet}, K.",

year = "1999",

doi = "10.1007/s002170050506",

language = "English",

volume = "209",

pages = "343--347",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

}

TY - JOUR

T1 - The effect of blanching on the mechanical and rehydration properties of dried potato slices

AU - Maté, J.I.

AU - Zwietering, M.

AU - van 't Riet, K.

PY - 1999

Y1 - 1999

KW - Blanching

KW - Drying

KW - Potatoes

KW - Rehydration

U2 - 10.1007/s002170050506

DO - 10.1007/s002170050506

M3 - Article

SN - 1438-2377

VL - 209

SP - 343

EP - 347

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -