Variation along drying of the textural properties of pears.
Texture results from complex interactions between the different food components, and the changes in texture that occur during the processing of foods have been related to tissue and cell microstructural changes [1]. The textural properties, as well as appearance and flavour, are the most influencing...
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| Other Authors: | , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/1269 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1269 |