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March 16, 2011Journal of Food Process Engineering

Effect of SSB (Superheated Steam Blanching) Time and Drying Temperature on Hot AIr Impingement Drying Kinetics and Quality Attributes of Yam Slices

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HXHong‐Wei XiaoXYXuedong YaoWYWenxia Yang

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Xiao et al. (2011) studied this question.

synapsesocial.com/papers/6a89bc42b4e829b19bd45e2ahttps://doi.org/10.1111/j.1745-4530.2010.00594.x
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  2. 2Drying Kinetics and Allicin Potential in Garlic Slices during Different Methods of Drying2009 · 48 citations