Zobrazeno 1 - 3
of 3
pro vyhledávání: '"K.R. Espinel"'
Publikováno v:
LWT - Food Science and Technology. 35:209-215
The objectives of this research were to investigate the applicability of using an alginate–calcium gelling system to produce a French fry-type product using high beta-carotene sweetpotato puree as the main ingredient and to compare four instrumenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7e964f22659a61666e8652e5e591d2a
https://doi.org/10.1006/fstl.2001.0840
https://doi.org/10.1006/fstl.2001.0840
Publikováno v:
Journal of Food Quality. 22:631-640
The objective was to determine the effect of sweet potato (SP) puree preparation methods on the properties of texturized SP products. The treatments were separated into two main types in which sliced SPs were cooked prior to puree preparation, or pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f23999a259177456cea9a8532e33032
https://doi.org/10.1111/j.1745-4557.1999.tb00276.x
https://doi.org/10.1111/j.1745-4557.1999.tb00276.x
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