Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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2. Changes in carrot (Daucus carota) parenchyma at higher temperatures detected in vivo by dynamic mechanical (thermal) analysis;Blahovec;Biorheology,2012
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