ShareSTRUCTURAL 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
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Starch; Blanching; Pea; Freezing
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- Author(s) : CANET W., ESPINOSA J.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 678-683; 3 tabl.; 8 ref.
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- Author(s) : KHALADJ-NIA J., LIST D.
- Date : 1982
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 1
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EFFECT OF TREATMENT (BLANCHING, FREEZING) AND F...
- Author(s) : SANCHEZ P., FUSTER C.
- Date : 1986
- Languages : Spanish
- Source: Acta Alimentaria - vol. 23 - n. 174
View record
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LA PRODUCTION DES LEGUMES : PLUS FRAIS QUE LE F...
- Author(s) : LE GRAND V.
- Date : 1983/10
- Languages : French
- Source: Surgélation - n. 218
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