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Evaluation of the quality criteria of freeze dried chestnut produced for enrichment of breakfast cereal products | Kahvaltılık gevrekleri zenginleştirmek amacıyla üretilen dondurarak kurutulmuş kestanenin kalite kriterlerinin değerlendirilmesi

2008

Yurdakul, E., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

AGROVOC关键词
breakfast cereals cereales para desayuno chemical composition chemicophysical properties chestnuts color colour composition chimique contenido de humedad contenido mineral contenido proteico couleur firmeza firmness food fortification fortification des aliments (homme) freeze drying keeping quality lipid content lyophilisation mineral content moisture content procesamiento processing protein content rehydration temperatura temperature teneur en eau teneur en lipides textura texture traitement turkey turquie
书目信息
出版者
Ege University, Graduate School of Natural and Applied Sciences
页码
165 p.
其它主题
Fermeta©; Ca©ra©ale pour petit dejeuner; Contenido de la­pidos; Teneur en prota©ines; Propiedades fisicoqua­micas; Turqua­a; Aptitud para la conservacia³n; Propria©ta© physicochimique; Castaa±a; Teneur en a©la©ments mina©raux; Rehidratacia³n; Fortificacia³n de alimentos; Ra©hydratation; Chaotaigne; Composicia³n quimica; Liofilizacia³n; Tempa©rature; Aptitude aa la conservation
语言
土耳其
注释
Summaries (En, Tr)
20 tables
22 fig.
ref.
Thesis (MSc in Food Engineering)
类型
Summary; Thesis
团体作者
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2012-08-15
AGRIS AP
数据提供者

这条记录提供自 Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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