SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES

Minimal processing is a trend in modern processing technology that meets the evolving needs of society. The study determined the physicochemical properties of the potato raw materials used. Develop a suitable minimum processing for potatoes used in research: Soaking in 0.05% NaHSO3 solution at...

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書誌詳細

出版年:	Tạp chí Khoa học
主要な著者:	Le Thi My Chau*, Pham Dinh Nhat Trung, Vo Thi My Tam, Dang Thi Anh Tuyet
フォーマット:	論文
言語:	英語
出版事項:	Trường Đại học Vinh 2025-06-01
主題:	minimal processing vegetable potato anti- browning agent
オンライン･アクセス:	https://vujs.vn//api/view.aspx?cid=9f544dfc-8736-4c2b-865e-d26cf607af88