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pro vyhledávání: '"Gholam-Hossein Radmard Ghadiri"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 4, Pp 295-310 (2014)
The present study investigated the effect of gelatin coating, containing ascorbic-acid (AA:1% w/v) and Propyl-gallate (PG:100ppm), on the instrumental and sensory properties of roasted pistachio (hardness and color). Pistachio nuts packed and stored
Externí odkaz:
https://doaj.org/article/82b277e35620496dbb893284fe17785d