Potato granules is an important kind of middle product in potato food processing and cell integration is a key problem for potato granule manufacturing. Studies on this problem, which will promote both theory understanding and technique improving, have been seen abroad but not in China before.
Using var. Atlantic, we studied cell structural changes during steaming in the processing of potato granules with add-back processing method (A-B) and the influence of preheating and calcium soaking on them...
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