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Effects of processing and storage conditions of cocoyam strips on the quality of fries
The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of −18°C for storage studies o...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5090655/ https://ncbi.nlm.nih.gov/pubmed/27826441 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.358 |
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