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Effects of processing and storage conditions of cocoyam strips on the quality of fries

The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of −18°C for storage studies o...

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Detalles Bibliográficos
Autores principales: Oguntowo, Oyindamola, Obadina, Adewale O., Sobukola, Olajide P., Adegunwa, Mojisola O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090655/
https://www.ncbi.nlm.nih.gov/pubmed/27826441
http://dx.doi.org/10.1002/fsn3.358

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