10.1 Theory .......................

10.1 Theory ....................................................................................................................... 233 10.2 Equipment ................................................................................................................ 234 10.2.1 Steam blanchers ........................................................................................ 235 10.2.2 Hot-water blanchers ................................................................................. 236 10.3 Effect on foods ........................................................................................................ 238 10.3.1 Nutrients .................................................................................................... 238 10.3.2 Colour and flavour ................................................................................... 239 10.3.3 Texture ....................................................................................................... 239 10.4 Acknowledgement .................................................................................................. 239 10.5 References ................................................................................................................ 240

Kết quả (Việt) 1:

10.1 Theory ....................................................................................................................... 233 10.2 Equipment ................................................................................................................ 234 10.2.1 Steam blanchers ........................................................................................ 235 10.2.2 nước nóng blanchers... 236 10.3 Effect on foods ........................................................................................................ 238 10.3.1 Nutrients .................................................................................................... 238 10.3.2 màu sắc và hương vị... 239 10.3.3 Texture ....................................................................................................... 239 10.4 Acknowledgement .................................................................................................. 239 10.5 References ................................................................................................................ 240

Kết quả (Việt) 2:

10.1 Lý thuyết 233 10,2 Thiết bị 234 10.2.1 blanchers hơi ............................................ ............................................ 235 10.2.2 Hot- blanchers nước ................................................ ................................. 236 10.3 Effect trên thực phẩm 238 10.3.1 Các chất dinh dưỡng ............................................. .................................................. ..... 238 10.3.2 Màu sắc và hương vị ...................................... ............................................. 239 10.3.3 Texture 239 10.4 Lời cảm ơn ............................................... .................................................. . Tài liệu tham khảo 239 10,5 240