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Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic

Dry Blanching ToolArtificial Neural NetworksBiochemistryFood AnalysisBioanalysisBiotechnologyFood ProcessingIrish PotatoFood QualityMedicineBiophysicsFood TechnologyFood SafetyHealth Sciences