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Theses and Dissertations
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Comparison of high hydrostatic pressure and hot-water blanching methods on drying kinetics and quality parameters of potato.
Al-Khusaibi, Mohammed K.
Sultan Qaboos University
2004
Comparison of high hydrostatic pressure and hot-water blanching methods on drying kinetics and quality parameters of potato.
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Theses and Dissertations
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Theses and Dissertations
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Food.
(1)
Dates (Fruit)
(9)
Dates (Fruit)--Oman
(7)
dates
(6)
Dates (Fruit).
(4)
Date palm
(3)
Dates (Furit)
(2)
Alzheimer's disease
(1)
Antioxidants--Oman
(1)
Apples
(1)
Artificial intelligence
(1)
Aspergillosis
(1)
Aspergillus flavus
(1)
Biology
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Blood
(1)
Brightness preserving histogram equalization
(1)
Citrus fruits
(1)
Colon cancer
(1)
Cookery (Apples)
(1)
Cookery (Dates)
(1)
Cookery (Dried food(
(1)
Cookery (Fish)
(1)
Cookery (Garlic)
(1)
Date
(1)
Date.
(1)
Date palm.
(1)
Date palm products.
(1)
Date Plam
(1)
Dates variety
(1)
Food science and nutrition
(1)
Fruit
(1)
Garlic
(1)
Hemoglobin
(1)
Hemorrhage
(1)
High pressure (Technology)
(1)
Honey
(1)
Hydrostatic pressure.
(1)
Iron
(1)
Iron deficiency anemia
(1)
Omani's dates
(1)
Pectin
(1)
Phoeniceae
(1)
Poisonous snakes
(1)
Potatoes
(1)
Preservation of apples
(1)
Seeds
(1)
Seeds.
(1)
Snake bites
(1)
Solubility.
(1)
Syrups
(1)
Author
Al-Khusaibi, Mohammed K.
(1)
Publisher
Sultan Qaboos University
(1)
sfy39587stp18
