Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
Author:
Affiliation:
1. Hangzhou Wanxiang Polytechnic, China
2. Zhejiang University of Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101214&tlng=en
Reference21 articles.
1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk;Acu M.;Food Science and Technology,2021
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3. Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds;Chen K.;Food Chemistry,2019
4. Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables;Coswosck K. H. C.;Food Science and Technology,2021
5. Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab;Denktas S.;Food Chemistry,2021
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