Canning of vegetable-type soybean in acidified brine: effect of the addition of sucrose and pasteurization time on color and other characteristics.

Canning of vegetable-type soybean in acidified brine: effect of the addition of sucrose and pasteurization time on color and other characteristics.

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Bibliographic Details
Main Authors: CZAIKOSKI, K., LEITE, R. S., MANDARINO, J. M. G., CARRÃO-PANIZZI, M. C., SILVA, J. B. da, IDA, E. I.
Other Authors: KARINA CZAIKOSKI, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2013-10-21
Subjects:Grains of vegetable-type soybean, Thermal processing., canning, color, hardness, sucrose.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/968979
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