Litcius/Paper detail

Softening of lotus root and carrot using freeze-thaw enzyme infusion for texture-modified foods

Jong Jin Park, Won‐Young Lee

2020Food Bioscience17 citationsDOI

Topics & Concepts

SofteningLotusTexture (cosmology)ChemistryFood scienceCellulaseHorticultureBotanyMaterials scienceEnzymeComposite materialBiologyBiochemistryComputer scienceArtificial intelligenceImage (mathematics)Microencapsulation and Drying ProcessesMeat and Animal Product QualityFreezing and Crystallization Processes
Softening of lotus root and carrot using freeze-thaw enzyme infusion for texture-modified foods | Litcius