Evaluation of colour and texture of a Portuguese traditional sweet: “egg chestnut”
This work aimed to evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts” along a storage period of 12 days under refrigeration. For this, the colour coordinates were measured through a colorimeter and the textural parameters were evaluated by compression and puncture test...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Texto completo: | http://hdl.handle.net/10400.19/3255 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/3255 |