Changes in the texture of butternut squash following thermal treatment
Samples of butternut squash were heated in a convection steam oven at the temperature of 80°C and 100°C without any/or with addition of steam. The most significant changes of texture properties in the pulp were registered regarding its hardness and chewiness, while the alterations of its springiness...
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| Главные авторы: | , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Chiriotti Editori
2016-03-01
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| Серии: | Italian Journal of Food Science |
| Предметы: | |
| Online-ссылка: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/450 |
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