SousVideProcessing as an Alternative to Common Cooking...

Food and Bioprocess Technology 2017 / 4 Vol. 10; Iss. 4

SousVideProcessing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato (Solanum tuberosumL.)

Muñoz, Sergi, Achaerandio, Isabel, Yang, Yali, Pujolà, Montserrat
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:
10
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-016-1857-0
Date:
April, 2017
File:
PDF, 5.44 MB
english, 2017
Conversion to is in progress
Conversion to is failed