The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties.

Saini, Rajni; Kaur, Sukhpreet; Aggarwal, Poonam; Dhiman, Atul.

Saini R; Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India.
Kaur S; Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India.
Aggarwal P; Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India.
Dhiman A; Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India.

Front Nutr ; 10: 1178797, 2023.

Article en En | MEDLINE | ID: mdl-37215207