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Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips
The study reveals effect of pre-treatments, i.e., partial drying (PD), partial drying + freezing (PDF) and freezing (F) on physico-chemical, structural and sensory quality of vacuum fried papaya chips (100 °C for 28 min at 13.33 kPa). Pre-treatments significantly (p < 0.05) influenced the quality...
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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230078/ https://ncbi.nlm.nih.gov/pubmed/32431357 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04269-w |
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