Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius ) roots during blanching and drying
Author:
Affiliation:
1. Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina - UNALM; Av. La Molina s/n Lima Peru
2. Pontificia Universidad Católica de Valparaíso; Escuela de Agronomía; Calle San Francisco s/n La Palma Chile
Funder
Programa Nacional de Innovación para la Competitividad y Productividad (Innóvate Perú)
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13074/fullpdf
Reference45 articles.
1. Arthey , A. Dennis , C. 1992 Procesado de hortalizas. España. Ed. Acribia (Tex in spanish) 317
2. Fluctuations of oligofructan contents in tubers of yacón (Polymnia sonchifolia) during growth and storage;Asami;Japanese Journal of Soil Science and Plant Nutrition,1991
3. Kinetic study of the acid hydrolysis of various oligofructose samples;Blecker;Journal of Agricultural and Food Chemistry,2002
4. Cooked weight and solid loss of air cooled and water cooled frozen vegetables;Bomben;Journal of Food Science,1977
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