The structure-texture relationship of blanched and glucose-impregnated strawberries;Relación entre la textura y la estructura de fresas escaldadas e impregnadas de glucosa

Food Science and Technology International

Volumn 4, Issue 3, 1998, Pages 169-178

  Vidales, S L ^a   Castro, M A ^b   Alzamora, S M ^c  

^a DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^b Departamento de Biologia

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

blanching; glucose impregnation; microstructure; preservation; strawberries; texture

Indexed keywords

EID: 0032373096     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400303     Document Type: Article

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