Modeling and optimization of red currants vacuum drying...

Food Chemistry 2016 / 07 Vol. 203

Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Šumić, Zdravko, Vakula, Anita, Tepić, Aleksandra, Čakarević, Jelena, Vitas, Jasmina, Pavlić, Branimir
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Volume:
203
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.02.109
Date:
July, 2016
File:
PDF, 755 KB
english, 2016
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