Φορτώνει......
Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study
The kinetics of colour (measured as Hunter ‘a/b’ value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50–120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient ‘EcoCooker’ (no...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
|---|---|
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2012
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190260/ https://ncbi.nlm.nih.gov/pubmed/25328211 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0741-9 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|