ShareChemical, physical and sensory attributes of formed and frozen, baked sweet potato.
Author(s) : COLLINS J. L., LIAO J. Y., PENFIELD M. P.
Type of article: Article
Summary
Minor colour changes occurred during 6 months storage at -17 deg C, but no trend developed. Carolina Bunch produced more acceptable product with greater purchase potential. Baking and storage exhibited minimum sensory effects.
Details
- Original title: Chemical, physical and sensory attributes of formed and frozen, baked sweet potato.
- Record ID : 1996-1026
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
- Publication date: 1995/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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- Author(s) : SCHWARTZ S. J.
- Date : 1987
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- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 3
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- Author(s) : WALTER W. M. Jr, HOOVER M. W.
- Date : 1984
- Languages : English
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Freezing rate and frozen storage effects on col...
- Author(s) : BARTOLOME A. P., RUPEREZ P., FUSTER C.
- Date : 1996/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 1
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STORAGE STABILITY OF CAROTENOIDS IN ORANGE OIL.
- Author(s) : CRANDALL P. G., KESTERSON J. W., DENNIS S.
- Date : 1983
- Languages : English
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