Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots
Article first published online: 29 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages E23–E30, January/February 2011
How to Cite
Neri, L., Hernando, I. H., Pérez-Munuera, I., Sacchetti, G. and Pittia, P. (2011), Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots. Journal of Food Science, 76: E23–E30. doi: 10.1111/j.1750-3841.2010.01906.x
- Issue published online: 13 JAN 2011
- Article first published online: 29 NOV 2010
- MS 20100257 Submitted 3/10/2010, Accepted 9/8/2010.
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