✦ LIBER ✦

Firming of Canned Vegetables by Addition of Lactose

✍ Scribed by PAVEL JELEN; CHEUK-SANG CHAN

Book ID: 108804830
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 241 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb04234.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

PECTINESTERASE-CATALYZED FIRMING EFFECTS

PECTINESTERASE-CATALYZED FIRMING EFFECTS DURING PRECOOKING OF VEGETABLES

✍ WEN-CHI HOU; WEI-HSIEN CHANG 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 830 KB

Lead and cadmium content of some canned

Lead and cadmium content of some canned fruit and vegetables

✍ Barry Thomas; John A. Roughan; Evelyn D. Watters 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 164 KB 👁 2 views

Heating of canned fruits and vegetables:

Heating of canned fruits and vegetables: Deaeration and texture changes

✍ Jaroslav Dobiáš; Michal Voldřich; Dušan Čurda 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 141 KB

Measurement of Acid Diffusion in Canned

Measurement of Acid Diffusion in Canned Vegetables Using pH Sensitive Indicators

✍ M.ICHAEL J. MCCARTHY; J. R. HEIL 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 553 KB

TEXTURE IMPROVEMENT OF FRESH-PACK DILL P

TEXTURE IMPROVEMENT OF FRESH-PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE

✍ PAVEL JELEN; WILLIAM M. BREENE 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 325 KB

Improving Functionality of Whole Egg Pow

Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan

✍ Mehmet Koç; Banu Koç; Gonca Susyal; Melike Sakin Yilmazer; Neriman Bağdatlıoğlu; 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 845 KB