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Effect of slice thickness and blanching time on different quality attributes of instant ginger candy
Fresh ginger (Zingiber officinale Rosc.) suffers from weight loss, shrinkage, sprouting and rotting during storage after 3–4 weeks. This spoilage may be overcome by processing fresh produce to some value added products. An attempt was made to optimize the protocol for production of instant ginger ca...
שמור ב:
| Main Authors: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer-Verlag
2012
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550938/ https://ncbi.nlm.nih.gov/pubmed/24425909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0619-x |
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