Effects of steam, blanching on physicochemical characteristics and consumer acceptance of onions (Allium cepa L.)

This study examined the effects of low (90±2ᵒC) and high (100ᵒC) temperature steam blanching on Philippine red creole and yellow granex. Physicochemical properties (i.e. moisture content, pH, total soluble solids, color, firmness and pungency, cellular structure), and consumer acceptability of onion...

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Bibliographic Details

Main Author:	Gonzales, Leni Angeli DG (Author)
Other Authors:	Villarino, Casiana Blanca J. (adviser.)
Resource Type:	Thesis
Language:	English
Subjects:	Onions.