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ТЕХНОЛОГИЯ СЛАДКИХ СОУСОВ НА ОСНОВЕ ПЮРЕ БАТАТА

2018·???? ???????? ?????????, ??????? ?????????? ???????

International Journal Internauka·Cilt 2017/17, Sayı 17

Сrucial factor in stabilizing the consistency and calorie reduction in the development of sweet sauces is the substitution of sugar for sweet potato purée, which takes part in the formation of the structure, being a carrier of sweet taste. If …

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PATATES YUMRULARINDA DORMANSİ SÜRESİNCE ENZİMATİK ESMERLEŞME, ÇÖZÜNEBİLİR PROTEİN VE C VİTAMİNİ MİKTARLARINDA MEYDANA GELEN DEĞİŞMELER

2013·Yavuz DEMIR

Erzincan Üniversitesi Eğitim Fakültesi Dergisi·Cilt 2004/6, Sayı 2

In this study, changes in enzymatic browning, soluble protein and vitamin C contents in potato tubers (Agria, Famosa, Isola ve Granula varieties) during dormancy period were investigated. It was found that enzymatic browning was the highest in Agria, the lowest …

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