Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue
Authors:
- C ArroquiCAC Arroqui
- T.R RumseyTRT.R Rumsey
- A LopezALA Lopez
- P VirsedaPVP Virseda
- 1 February 2001
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 47 (2) , 123-126
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Diffusion in Heated Potato TissuesJournal of Food Science, 1993
- A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in waterInternational Journal of Food Science and Technology, 1983