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

Roque-Velásquez, Betty Yolanda; Jácobo-Domínguez, Verónica Náthaly; Boñón, Cesia

doi:10.1007/978-3-031-04435-9_48

Proceedings of the 7th Brazilian Technology Symposium (BTSym’21)

2022

DOI: 10.1007/978-3-031-04435-9_48

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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

Betty Yolanda Roque-Velásquez

Verónica Náthaly Jácobo-Domínguez²,

Cesia Boñón³

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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

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