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1

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots

Publicado en Journal of food science

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2

Non-enzymatic depolymerization of carrot pectin toward a better understanding of carrot texture during thermal processing

Non-enzymatic depolymerization of carrot pectin toward a better understanding of carrot texture during thermal processing

Publicado en Journal of food science

Sin ejemplares