Kim et al., 2018 - Google Patents
Pre-treatment effects on softening of carrot during enzyme immersion processKim et al., 2018
View PDF- Document ID
- 6692784124234505391
- Author
- Kim S
- Kim S
- Chang J
- Han J
- Publication year
- Publication venue
- Korean Journal of Food Science and Technology
External Links
Snippet
Softening effects of enzyme following pre-treatments were examined. Four pre-treatments: raw (R), heat (H), heat and freeze-thawing (HFT), heat and freeze-drying (HFD) were applied to carrot. Subsequently, each treated sample was immersed in 10% celluclast …
- 238000007654 immersion 0 title abstract 5
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