Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2002-2010

  Giannakourou, M C ^a   Taoukis, P S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Color; Freezing; Green peas; L ascorbic acid; Osmotic dehydration

Indexed keywords

ARRHENIUS; PISUM SATIVUM;

EID: 0041464688     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07009.x     Document Type: Article

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