Instrumental textural characteristics of restructured carrot cubes

International Journal of Food Properties

Volumn 9, Issue 3, 2006, Pages 453-462

  Manjunatha, S S ^a   Gupta, D K Das ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Alginate gels; Calcium salt; Carrot; Glucono lactone; Mechanical properties; Response surface methodology; Texture profile analysis

Indexed keywords

CALCIUM; CROPS; DATA ACQUISITION; FORMABILITY; HARDNESS; HEAT TREATMENT;

ALGINATE GELS; CARROT; GLUCONO-Δ-LACTONE; RESPONSE SURFACE METHODOLOGY;

FOOD PRODUCTS;

DATA PROCESSING; FARM CROPS; HARDNESS; HEAT TREATMENT;

DAUCUS CAROTA;

EID: 33746192650     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596316     Document Type: Article

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