EFFECT of LOW TEMPERATURE BLANCHING, CYSTEINE-HCi, N-ACETYL-L-CYSTEINE, Na METABISULPHITE and DRYING TEMPERATURES ON the FIRMNESS and NUTRIENT CONTENT of DRIED CARROTS-Reference-Cited by-同舟云学术

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EFFECT of LOW TEMPERATURE BLANCHING, CYSTEINE-HCi, N-ACETYL-L-CYSTEINE, Na METABISULPHITE and DRYING TEMPERATURES ON the FIRMNESS and NUTRIENT CONTENT of DRIED CARROTS

Published:1994-09 Issue:4 Volume:18 Page:343-348
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

MOHAMED SUHAILA,HUSSEIN ROSLI

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1994.tb00257.x/fullpdf

Reference11 articles.

1. The stability of vitamin C in a commercial fruit squash

2. EFFECT OF PROCESSING AND STORAGE ON PROVITAMIN A AND VITAMIN C IN APRICOTS

3. Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes

4. Carotene oxidation and off-flavour development in dehydrated carrot

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