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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...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
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| Schlagworte: | |
| Online Zugang: | 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 |
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