Zhu, Hankun
Li, Dong
Li, Shujun
Wang, Shaojin
Funding for this research was provided by:
National Key Research and Development Plan (2016YFD0401300)
This article is maintained by: Elsevier
Article Title: A novel method to improve heating uniformity in mid-high moisture potato starch with radio frequency assisted treatment
Journal Title: Journal of Food Engineering
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfoodeng.2017.03.001
Content Type: article
Copyright: © 2017 Elsevier Ltd. All rights reserved.