Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple‐ and red‐fleshed potato (Solanum tuberosum L.) during hot air drying

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|5|1255-1267

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.5, 2015-05, pp. : 1255-1267

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