Φορτώνει......
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)...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Universidad Nacional de Colombia
2018-10-01
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| Σειρά: | Dyna |
| Θέματα: | |
| Διαθέσιμο Online: | https://revistas.unal.edu.co/index.php/dyna/article/view/72876 |
| Ετικέτες: |
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