Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces
暂无分享,去创建一个
[1] F. Giesbrecht,et al. Alkali-processed sweetpotato French fries , 1997 .
[2] Fernanda A. R. Oliveira,et al. TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS , 1994 .
[3] H. P. Fleming,et al. Base-Mediated Firmness Retention of Sweetpotato Products , 1993 .
[4] J. V. Buren,et al. Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking , 1992 .
[5] H. P. Fleming,et al. Firmness Control of Sweetpotato French Fry‐Type Product by Tissue Acidification , 1992 .
[6] R. Toledo,et al. Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches , 1991 .
[7] D. L. Downing,et al. Effect of Methyl Ester Content on Heat Degradation of Chelator‐Soluble Carrot Pectin , 1989 .
[8] J. P. Buren,et al. THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES , 1979 .