𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Diffusion in potato drying

✍ Scribed by Zhao Yusheng; Kjeld Porsdal Poulsen


Book ID
103633545
Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
740 KB
Volume
7
Category
Article
ISSN
0260-8774

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Diffusion in Heated Potato Tissues
✍ VASSILIS GEKAS; RICKARD Γ–STE; INGRID LAMBERG πŸ“‚ Article πŸ“… 1993 πŸ› Institute of Food Technologists 🌐 English βš– 604 KB
MICROWAVE FINISH DRYING OF POTATO CHIPS
✍ V. L. PORTER; A. I. NELSON; M. P. STEINBERG; L. S. WEI πŸ“‚ Article πŸ“… 1973 πŸ› Institute of Food Technologists 🌐 English βš– 308 KB
Relative diffusion resistance in drying
✍ P. S. Kuts; A. I. Lyuboshits; L. V. Nikolaichik; I. G. Korateev πŸ“‚ Article πŸ“… 1976 πŸ› Springer US 🌐 English βš– 275 KB
Digestibility in vitro of dry mashed pot
✍ E. W. Hellendoorn; M. Van Den Top; J. E. M. Van Der Weide πŸ“‚ Article πŸ“… 1970 πŸ› John Wiley and Sons 🌐 English βš– 523 KB

## Abstract The __in vitro__ digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum‐drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wett