Kinetic of color and texture changes in rehydrated figs
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چکیده
منابع مشابه
Moisture , Color and Texture Changes in Cocoa Seeds duringSuperheated Steam
Roasting is one of the basic unit operations in the cocoa base industries.Cocoa beans were roasted using superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes occurred in the moisture content, colorvalues (L-, a-, b...
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ژورنال
عنوان ژورنال: Tarım Bilimleri Dergisi
سال: 2015
ISSN: 1300-7580
DOI: 10.1501/tarimbil_0000001312