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Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins
Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development o...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7823869/ https://ncbi.nlm.nih.gov/pubmed/33375582 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010039 |
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