Textural Properties of Chinese Water Chestnut (Eleocharis dulcis) during Steam Heating Treatment

Chinese water chestnut (CWC) has become one of the most popular foods in China. The textural properties of food contribute considerably to consumer preferences. Fresh fruits and vegetables are normally softened after thermal treatment. However, CWC retains most of its crispness and hardness after st...

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Detalles Bibliográficos
Autores principales: Lu, Yu, Zhao, Siming, Jia, Caihua, Xu, Yan, Zhang, Binjia, Niu, Meng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100216/
https://www.ncbi.nlm.nih.gov/pubmed/35563898
http://dx.doi.org/10.3390/foods11091175

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100216/
https://www.ncbi.nlm.nih.gov/pubmed/35563898
http://dx.doi.org/10.3390/foods11091175

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