Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910802312207
Reference28 articles.
1. Radionuclide content of selected root vegetables as influenced by culinary preparation
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4. Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin
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