Optimization of stepwise blanching of dehydrated zucchini (Cucurbita pepo);Optimización del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos

Food Science and Technology International

Volumn 4, Issue 3, 1998, Pages 159-167

  Quintero Ramos, A ^a   Sanchez de la Paz A L ^b   Meza Velazquez J A ^a   Jimenez J A ^a   Barbosa Canovas G ^c   Anzaldua Morales A ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b Universidad Juárez del Estado de Durango   (Spain)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

blanching; color; Cucurbita pepo; dehydration; texture; zucchini

Indexed keywords

EID: 0012914588     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400302     Document Type: Article

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