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Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices
The investigation was carried out to evaluate the carrot (Daucus carota) cultivars, to optimize the pre-treatments, time and temperature combination for drying carrot slices and to assess the suitability of the dried product for culinary preparations. Among the 4 cultivars, (‘PC-34’, ‘Sel-21’, ‘Amba...
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| Main Authors: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer-Verlag
2010
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551070/ https://ncbi.nlm.nih.gov/pubmed/23572730 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0170-6 |
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