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Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production
In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C)...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidad Nacional de Colombia
2018-10-01
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| Edice: | Dyna |
| Témata: | |
| On-line přístup: | https://revistas.unal.edu.co/index.php/dyna/article/view/72876 |
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