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Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process

DOI Web Site Web Site 2 Citations

Journal

LWT - Food Science and Technology

LWT - Food Science and Technology 62 (1), 48-54, 2015-06

Elsevier BV

Citations (2)*help

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Details 詳細情報について

CRID

1360855569963007360
DOI

10.1016/j.lwt.2015.01.033
ISSN

00236438
Web Site

https://api.elsevier.com/content/article/PII:S0023643815000493?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S0023643815000493?httpAccept=text/plain
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