Microstructure affects the rate of chemical, physical and...

Journal of Food Engineering 2008 Vol. 85; Iss. 2

Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

Nuria C. Acevedo, Vilbett Briones, Pilar Buera, José M. Aguilera
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Volume:
85
Year:
2008
Language:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2007.06.037
File:
PDF, 1.17 MB
english, 2008
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