Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/968979
Title: Canning of vegetable-type soybean in acidified brine: effect of the addition of sucrose and pasteurization time on color and other characteristics.
Authors: CZAIKOSKI, K.
LEITE, R. S.
MANDARINO, J. M. G.
CARRÃO-PANIZZI, M. C.
SILVA, J. B. da
IDA, E. I.
Affiliation: KARINA CZAIKOSKI, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL.
Date Issued: 2013
Citation: Industrial Crops and Products, v. 45, p. 472-476, 2013.
NAL Thesaurus: canning
color
hardness
sucrose.
Keywords: Grains of vegetable-type soybean
Thermal processing.
Language: en
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPT)

Files in This Item:
File Description SizeFormat 
2013industrialcropsproductsv45p472.pdf428,2 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace