Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans.

Autor: Anzaldua-morales, A., Brusewitz, G. H.
Předmět:
Zdroj: Journal of Food Science (Wiley-Blackwell); Nov/Dec98, Vol. 63 Issue 6, p1067, 3p, 2 Charts, 4 Graphs
Abstrakt: Discusses a study which hypothesized that moisture content adjustment may restore the texture of reduce-oil pecans using the Texture Profile Analysis. Materials and methods of the study; Description of the preliminary experiment; Texture of reduced-oil pecans after moisture adjustment.
Databáze: Complementary Index