Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue

  1. Arroqui, C.
  2. Rumsey, T.R.
  3. Lopez, A.
  4. Virseda, P.
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2001

Volume: 47

Issue: 2

Pages: 123-126

Type: Article

DOI: 10.1016/S0260-8774(00)00107-2 GOOGLE SCHOLAR