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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dc.contributorKARINA 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.
dc.creatorCZAIKOSKI, K.
dc.creatorLEITE, R. S.
dc.creatorMANDARINO, J. M. G.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.creatorSILVA, J. B. da
dc.creatorIDA, E. I.
dc.date2013-10-21T11:11:11Z
dc.date2013-10-21T11:11:11Z
dc.date2013-10-21
dc.date2013
dc.date2013-10-22T11:11:11Z
dc.date.accessioned2026-07-07T11:23:45Z
dc.identifierIndustrial Crops and Products, v. 45, p. 472-476, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/968979
dc.identifier.urihttp://hdl.handle.net/123456789/506164
dc.languageeng
dc.rightsopenAccess
dc.subjectGrains of vegetable-type soybean
dc.subjectThermal processing
dc.subjectcanning
dc.subjecthardness
dc.subjectcolor
dc.subjectsucrose
dc.titleCanning of vegetable-type soybean in acidified brine: effect of the addition of sucrose and pasteurization time on color and other characteristics.
dc.typeArtigo de periódico

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