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Textural profile analysis of paneer dried with low pressure superheated steam
Paneer is highly perishable at ambient conditions and its shelf-life is very low. At high temperature, it develops a sour smell, and bitter taste. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at 62, 72 and 82°C and 10, 14 and 18 kPa absolute pressures wi...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551022/ https://ncbi.nlm.nih.gov/pubmed/23572653 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0059-4 |
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