# Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state

> Research article (Innovative Food Science & Emerging Technologies, 2021) · cited 53× · AI/ML

**Wikidata**: [openalex:W3194001379](https://www.wikidata.org/wiki/openalex:W3194001379)  
**Source**: https://4ort.xyz/entity/vacuum-steam-pulsed-blanching-vspb-softens-texture-and-enhances-drying-rate-of-carrot-by-altering-cellular-structure-pec