Avaliação das propriedades nutricionais e sensoriais de snacks de castanha (Castanea sativa Mill.)
Aiming to increase the market offer of chestnut based products, for both increased economical return and shelf life, different preservation methods were tested on sliced chestnut. Hot air convective drying, osmotic dehydration, and freeze-drying, followed by both sensorial and chemical analysis (pro...
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| Other Authors: | , , |
| Format: | article |
| Language: | por |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/14280 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/14280 |