Changes in physicochemical properties related to the...

Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion

Zhao, Wenlin, Xie, Wei, Du, Shenglan, Yan, Shoulei, Li, Jie, Wang, Qingzhang
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
211
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.075
Date:
November, 2016
File:
PDF, 1.01 MB
english, 2016
Conversion to is in progress
Conversion to is failed