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Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding

Crossref DOI link: https://doi.org/10.1007/s11947-022-02941-x

Published Online: 2022-11-22

Published Print: 2023-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ando, Yasumasa

Nei, Daisuke
Funding

Funding for this research was provided by:

The Cabinet Office, Government of Japan, Moonshot Research and Development Program for Agriculture, Forestry and Fisheries (JPJ009237)

The Cabinet Office, Government of Japan, Moonshot Research and Development Program for Agriculture, Forestry and Fisheries (JPJ009237)
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Text and Data Mining valid from 2022-11-22

Version of Record valid from 2022-11-22
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Article History

Received: 11 August 2022

Accepted: 2 November 2022

First Online: 22 November 2022

Declarations

:

: The authors declare no competing interests.

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