Changes in the texture of butternut squash following thermal treatment
Samples of butternut squash were heated in a convection steam oven at the temperature of 80°C and 100°C without any/or with addition of steam. The most significant changes of texture properties in the pulp were registered regarding its hardness and chewiness, while the alterations of its springiness...
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| Main Authors: | , , , , , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2016-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |