Effects of low temperature blanching on texture, microstructure and rehydration capacity of carrots

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 2071-2076

  Sanjuán, Neus ^a   Hernando, Isabel ^a   Lluch, M Angeles ^a   Mulet, Antonio ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Blanching; Carrots; Microstructure; Stepwise; Texture

Indexed keywords

DAUCUS CAROTA;

EID: 24344442743     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2224     Document Type: Article

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