Sensory attributes of freshly roasted and roasted freeze dried Chinese chestnut (Castanea mollissima.) coated with whey protein isolate-pullulan edible coating

International Journal of Agricultural Research

Volumn 2, Issue 11, 2007, Pages 959-964

  Gounga, Mahamadou Elhadji ^a   Xu, Shi Ying ^a   Wang, Zhang ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chestnut; Edible coatings; Freeze drying; Sensory evaluation; WPI

Indexed keywords

CASTANEA; CASTANEA MOLLISSIMA;

EID: 36348988659     PISSN: 18164897     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijar.2007.959.964     Document Type: Article

References (13)

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