Freeze-thaw stability of frozen buco pie
The study was conducted to determine the freeze-thaw stability of buko pie. Eighteen buko pie samples were subjected to 16 hours of freezing at -13.3°C. After freezing, the samples were thawed for another 8 hours at 4.4°C. Sensory evaluation and syneresis test were conducted in the end of each cycle...
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
2000.
|
| Konular: |