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STRUCTURAL CHANGES IN PEAS DURING BLANCHING AND FREEZING.

[In Spanish. / En espagnol.]

Author(s) : SANCHEZ P., FUSTER C.

Type of article: Article

Summary

BLANCHING RESULTS IN THE GELATION AND SWELLING OF STARCH GRANULES AND THE RUPTURE OF THE ENDOCELLULAR MEMBRANE. ON THE OTHER HAND, FREEZING DOES NOT AFFECT STARCH GRANULES. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213320.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1987-0539
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 23 - n. 173
  • Publication date: 1986

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