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Soybean lecithin processing unit operations

✍ Scribed by R. Brian

Book ID
112802591
Publisher
Springer-Verlag
Year
1976
Tongue
English
Weight
255 KB
Volume
53
Category
Article
ISSN
0003-021X

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The e †ect of unit operational procedures on the quality of minimally processed vegetables was investigated. Peeling methods were studied for garlic, while di †erent preparation forms were tried for garlic, green onion and soybean sprouts. Washing and a mild heat treatment, at 60Β‘C for 30 s, were in