Optimization of osmotic dehydration of pear followed by...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 5

Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality

Suelen da Costa Ribeiro, Abgail, Aguiar-Oliveira, Elizama, Maldonado, Rafael Resende
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.04.062
Date:
May, 2016
File:
PDF, 806 KB
english, 2016
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