Quality changes during processing and storage of dehydrated Halymenia durvillaei
ABSTRACT The study was conducted to determine the changes in the quality-related properties of dehydrated Halymenia during processing and storage. Oven-drying resulted to a relatively minimum color changes as compared to freeze-drying. Only the Hunterlab b parameter was significantly (Pr>F=0.04)...
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
2007.
|
| Subjects: |