Porosity, Color, Texture, And Microscopic Structure Of Russet Potatoes Dried Using Microwave Vacuum, Heated Air, And Freeze Drying

Journal article

Peer reviewed

Barbara A Rasco, Dewi Setiady, Juming Tang, Frank L Younce, Bretty A Swanson and Cathryn Clary

Applied Engineering in Agriculture, Vol.25(5), pp.719-724

2009

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https://doi.org/10.13031/2013.28844View

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Title: Porosity, Color, Texture, And Microscopic Structure Of Russet Potatoes Dried Using Microwave Vacuum, Heated Air, And Freeze Drying
Creators: Barbara A Rasco
Dewi Setiady
Juming Tang
Frank L Younce
Bretty A Swanson
Cathryn Clary
Publication Details: Applied Engineering in Agriculture, Vol.25(5), pp.719-724
Identifiers: 996631844301851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article