Dehydrated candied pineapple browning during stage
the extent of browning was studied on pre-treated dehydrated candied pineapple. Steam blanching for 4 mins and sulfiting at 0.3% level proved to be the most adequate pre-treatment to prevent browning. Absorbance readings revealed that both sulfited and blanched samples had lower rates of browning co...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
1986.
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