Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour

Publication date: Available online 20 October 2020Source: Food Research InternationalAuthor(s): Han-kun Zhu, Lan Yang, Xian-fa Fang, Yong Wang, Dong Li, Li-jun Wang

Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research