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Optimization of hot air drying conditions of purple-fleshed potato.
- Published in:
- Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 2024, v. 13, n. 2, p. 648, doi. 10.28948/ngumuh.1426028
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- Article
Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15174
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- Article
Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 6, p. 2915, doi. 10.1111/ijfs.14930
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- Article
Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study.
- Published in:
- Potato Research, 2024, v. 67, n. 3, p. 1027, doi. 10.1007/s11540-023-09673-1
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- Article
Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes.
- Published in:
- Potato Research, 2023, v. 66, n. 4, p. 1117, doi. 10.1007/s11540-023-09618-8
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- Article