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- W133046380 abstract "Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCI at 100°C for 3 min (HTST) or in a two-stage balnching process in 5% NaCI at 70-80°C for 20 min (LTLT), followed at 100°C for 3 min (HTST) was most effective in removing bitterness and maintaining firmness of vinegar pickled products. Effect of blanching was significant (p Des tranches de concombre amer sont blanchies dans NaCl 5% a 100° pendant 3 minutes ou en 2 etapes, dans NaCl 5% a 70-80° pendant 20 min puis a 100° pendant 3 min dans CaCl 2 a 0,1%. Le second traitement est plus efficace que le premier pour reduire le gout amer. Le pH est stable pendant 32 jours a 30°, il n'y a pas de contamination microbienne" @default.
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- W133046380 date "2001-07-14" @default.
- W133046380 modified "2023-09-26" @default.
- W133046380 title "Effect of blanching on pickled bitter gourd (Momordica charantia)" @default.
- W133046380 hasPublicationYear "2001" @default.
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