Low Temperature Blanching Affects Firmness and Rehydration of Dried Cauliflower Florets
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb14671.x/fullpdf
Reference14 articles.
1. Firming of potatoes. Biochemical effects of preheating
2. Influence of pH treatment on pectic substances and firmness of blanched carrots
3. Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans
4. Applications of Chemical Kinetic Theory to the Rate of Thermal Softening of Vegetable Tissue
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