Effect of initial solids content and structure of potato on shrinkage during air drying.
Citation
Nguyen, T., Mondor, M., et Ratti, C. (2016). « Effect of initial solids content and structure of potato on shrinkage during air drying. », 2016 International Conference on Food Properties (ICFP2016), Bangkok, Thailand, May 31-June 2, 2016, p. 1-6.
Date de publication
2016-12-31