Kinetic of Color and Texture Changes in Rehydrated Fig
Intermediate-moisture figs obtained by rehydration of dried figs are more suitable for direct consumption. Colour and texture are the most important quality attributes, which influence the acceptability of this product. In this research the kinetic of color and texture changes in rehydrated figs wer...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2014-12-01
|
| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/21122 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|