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For: Tabtiang S, Umroong P, Soponronnarit S. Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

For:	Tabtiang S, Umroong P, Soponronnarit S. Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Number	Cited by Other Article(s)
1	Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02942-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

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Cited by Other Article(s)

Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02942-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]