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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, QingzhangVolume:
211
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.075
Date:
November, 2016
File:
PDF, 1.01 MB
english, 2016