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)...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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2007.
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