# Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

> Research article (LWT, 2021) · cited 44× · AI/ML

**Wikidata**: [openalex:W3208433049](https://www.wikidata.org/wiki/openalex:W3208433049)  
**Source**: https://4ort.xyz/entity/vacuum-steam-pulsed-blanching-vspb-enhances-drying-quality-shortens-the-drying-time-of-gingers-by-inactivating-enzymes-a