Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C)...

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Autores principales:	Gallego Castillo, Sonia, Ayala Aponte, Alfredo Adolfo
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2018
Materias:	blanching color freezing sweet potato texture escaldado congelación batata textura
Acceso en línea:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7621880
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