검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Comparison of water and infrared blanching methods for processing performance and final product quality of French fries Bingol G, Wang B, Zhang A, Pan ZL, McHugh TH Journal of Food Engineering, 121, 135, 2014 |
| 2 |
Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler Arroqui C, Lopez A, Esnoz A, Virseda P Journal of Food Engineering, 58(3), 215, 2003 |
| 3 |
Mathematic model of an integrated blancher/cooler Arroqui C, Lopez A, Esnoz A, Virseda P Journal of Food Engineering, 59(2-3), 297, 2003 |
| 4 |
Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue Arroqui C, Rumsey TR, Lopez A, Virseda P Journal of Food Engineering, 52(1), 25, 2002 |