High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state
J Wang, YP Pei, C Chen, XH Yang, K An… - Innovative Food Science & …, 2023 - Elsevier
In order to exploring a feasible pretreatment technology of red pepper, an emerging thermal
pretreatment technology namely high-humidity hot air impingement blanching (HHAIB) was …
pretreatment technology namely high-humidity hot air impingement blanching (HHAIB) was …