Development and Characterization of a Baked Snack from Rings of Green Apples
Apple snacks were developed from green apple (Granny Smith) by baking. The effect of several pretreatments on properties such as color, texture, moisture, and water activity was studied. Blanching with steam, impregnation with calcium salts (calcium carbonate/calcium lactate), impregnation with suga...
Guardado en:
| Autores principales: | Tavera Quiroz, María José, Urriza, Marina, Pinotti, Adriana Noemí, Bértola, Nora Cristina |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2014
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/134015 |
| Aporte de: |
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