Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries

Publication date: Available online 14 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cheng Zhang, Xiaomei Lyu, Wei Zhao, Wenxu Yan, Mingming Wang, N.G. Kuan Rei, Ruijin Yang
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research