Actions for Preservation of flavor in freeze dried green beans

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Preservation of flavor in freeze dried green beans

Author
Huber, C. S.
Published
Mar 1, 1973.
Physical Description
1 electronic document
Additional Creators
Davis, D. and Heidelbaugh, N. D.
Online Version

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Restrictions on Access
Unclassified, Unlimited, Publicly available.
Free-to-read Unrestricted online access
Summary
Before freeze drying, green beans are heated to point at which their cell structure is altered. Beans freeze dried with altered cell structure have improved rehydration properties and retain color, flavor, and texture.
Other Subject(s)
Collection
NASA Technical Reports Server (NTRS) Collection.
Note
Document ID: 19730000092.
Accession ID: 73B10092.
MSC-14149.
Terms of Use and Reproduction
No Copyright.
View MARC record | catkey: 16410141