Changes in carrot texture during cooking
The aim of this research was to compare different instrumental methods for determining the textural characteristics of cooked carrots. The changes of different texture parameters during cooking were also examined in order to find the optimal cooking time. Two previously prepared commercial carrot sa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2014-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871401036B.pdf |