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The cooking conditions of the Lira variety from a Portuguese region (Aljezur) were studied over a temperature range of 80 to 95degC during 10 to 180 min. The kinetic parameters estimated were: texture, (k ref = 0.1611 +0.015 min -1, Ea = 101. +14. KJ / mol with R 2 adj = 0.9971) and ascorbic acid.

Author

Maria Margarida Cortez Vieira

Language

EN