You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Chapter title |
Effect of Immersion Time in NaCl and Blanching Time on the Texture and Sensory Acceptability of Preserves Based on Ginger ( Zingiber Officinale ) Surplus in Syrup
|
---|---|
Chapter number | 48 |
Book title |
Proceedings of the 7th Brazilian Technology Symposium (BTSym’21)
|
Published by |
Springer, Cham, January 2023
|
DOI | 10.1007/978-3-031-04435-9_48 |
Book ISBNs |
978-3-03-104434-2, 978-3-03-104435-9
|
Authors |
Roque-Velásquez, Betty Yolanda, Jácobo-Domínguez, Verónica Náthaly, Boñón, Cesia |