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Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor...
Autores principales: | Qian, Chunlu, Jiang, Yaying, Sun, Yan, Yin, Xiaodong, Zhang, Man, Kan, Juan, Liu, Jun, Xiao, Lixia, Jin, Changhai, Qi, Xiaohua, Yang, Wenfei |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217657/ https://www.ncbi.nlm.nih.gov/pubmed/37238831 http://dx.doi.org/10.3390/foods12102012 |
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