טוען...
Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties
Thermally processed, ready-to consume dhal with natural sensory attributes was developed. Product optimization was done using two variables, retort process time and ratio of water to dhal. Dhal were packed in retortable pouches and processed in a stationary air–steam retort. The product was characte...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2014
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554658/ https://ncbi.nlm.nih.gov/pubmed/26344984 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1586-1 |
| תגים: |
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