Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods
The drying characteristics, physico-chemical and functional properties, as well as starch digestibility, of purple potato slices dried using different methods (such as, vacuum freeze-drying, VFD; hot-air drying, HAD; air-impingement jet drying, AIJD; and far-infrared assisted heat-pump drying, FIHPD...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-09-01
|
| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311919626547 |