Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state - Concepedia

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Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state

47

Citations

40

References

2021

Year

Hui Wang, Azharul Karim, Sriram K. Vidyarthi, Long Xie, Ziliang Liu, Lei Gao, Jing‐Shou Zhang, Hong‐Wei Xiao

Innovative Food Science & Emerging Technologies

Food ChemistryBiomanufacturingHealth SciencesFood TechnologyFood ProcessingCellular StructurePectin PolysaccharidesPlant PhysiologyWater State

References

	Year	Citations

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