Effects of processing on nutritional composition and quality evaluation of candied celeriac

Sadhana - Academy Proceedings in Engineering Sciences

Volumn 29, Issue 1, 2004, Pages 1-12

  Krešić, Greta ^a   Lelas, Vesna ^b   Šimundić, Borislav ^a  

^a Faculty of Economics and Tourism "dr Mijo Mirkovi "   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Ascorbic acid; Candying; Colour; Hydroxymethylfurfural; Sensory evaluation; Sugar syrup

Indexed keywords

COLOR; FRUITS; MICROORGANISMS; POTASSIUM; SUGARS;

ASCORBIC ACID; CANDIED CELERIAC; SENSORY EVALUATION;

NUTRITION;

EID: 1642619544     PISSN: 02562499     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02706997     Document Type: Review

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