Textural Properties of Chinese Water Chestnut (<i>Eleocharis dulcis</i>) during Steam Heating Treatment.

Foods · 2022 · PMC9100216 · PMID 35563898

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a decreasing trendno p-value reported

Effect of Steaming Time on Sensory Texture of CWC The hardness of CWC was slightly greater than its crispness, and both showed a decreasing trend with the extension of steaming time ( Table 2 ).

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