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Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2011-07-01)
This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response ...
Guía de acceso para Tirant Lo Blanch
(Tirant Lo Blanch, 2021-04-07)
Proporciona los pasos y procedimientos para acceder al recurso Tirant Lo Blanch.
Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2014)
Studi in onore di Angelo Monteverdi. Modena : Societá Tipografica Editrice Modenese, 1959. 2 vols. 924 p.
(El Colegio de México, Centro de Estudios Lingüísticos y Literarios, 2012)
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
(ELSEVIER SCIENCE BV, 2011)
In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) ...
EFFECT OF BLANCHING ON NIACIN CONCENTRATION IN CANNED RED KIDNEY BEANSEFFECT OF BLANCHING ON NIACIN CONCENTRATION IN CANNED RED KIDNEY BEANS
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1991)
Beta-carotene stability during drying and storage of cassava and sweet potato
(2009-12-01)
The effect of blanching on the β-carotene stability during drying and storage of cassava and sweet potato was evaluated. The orange-fleshed sweet potato showed good retention of β-carotene during the blanching and drying ...
Vicente Orlando Agüero Blanch : etnografía general del departamento Malargüe : presentación
(Universidad Nacional de Cuyo. Facultad de Filosofía y Letras. Instituto de Arqueología y Etnología, 2014)
Vicente Orlando Agüero Blanch : (1918-1975)
(Universidad Nacional de Cuyo. Facultad de Filosofía y Letras. Instituto de Arqueología y Etnología, 1974)