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1 Ergebnisse
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Vacuum-steam pulsed blanching (VSPB) softens texture and en..:
Wang, Hui
;
Karim, M.A.
;
Vidyarthi, Sriram K.
...
Innovative Food Science & Emerging Technologies. 74 (2021) - p. 102801 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102801
RT Journal T1
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102801&Exemplar=1&LAN=DE A1 Wang, Hui A1 Karim, M.A. A1 Vidyarthi, Sriram K. A1 Xie, Long A1 Liu, Zi-Liang A1 Gao, Lei A1 Zhang, Jing-Shou A1 Xiao, Hong-Wei PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 74 SP 102801 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102801 DO https://doi.org/10.1016/j.ifset.2021.102801 SF ELIB - SuUB Bremen
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