Now showing items 1-4 of 4
Effect of soyflour and whey protein concentrate on cookie color
(Elsevier Science, 2013-01)
The objective of this work was to investigate the effect of soyflour and wheyproteinconcentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded ...
Evaluation of Ten Varieties of Yam (Dioscorea spp.) for Production of Instant FlakesTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1972)
Features of raisins grape quality according to the drying process method used
(IJRDO International Journal of Research & Development Organization, 2019-02)
The province of San Juan produces the 90% of grape raisins in Argentina. The main drying method uses solar energy on drying yards built with gravel. In the recent years, others drying methods have appeared: dry on vine, ...
Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
Selected winemaking conditions were applied to fruit with ~20.3 and ~24.9 Brix over two seasons. Merlot grapes were harvested 33 (2011) and 34 (2012) days apart. At each harvest, half of the must was adjusted to emulate ...