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Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Natalia Carvalho Montenegro de VASCONCELOS
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Soggetti:	Agrociencias texture freezing Blanching glycemic index sodium chloride
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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