- Article
Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour
- Ariel Buzera,
- Evelyne Gikundi,
- Irene Orina and
- Daniel Sila
This study evaluated the effects of pretreatments (blanching (60 and 95 °C) and boiling) and drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour derived from three potato varieties, namely, Shangi, Unica,...