Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2786-2/fulltext.html
Reference37 articles.
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2. Ahmed I, Qazi IM, Jamal S (2016) Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innov Food Sci Emerg Technol 34:29–43. doi: 10.1016/j.ifset.2016.01.003
3. AOAC (1990) Official methods of analysis of AOAC international, 15th edn. AOAC International, Gaithersburg
4. Brochier B, Marczak LDF, Noreña CPZ (2015) Use of different kinds of solutes alternative to sucrose in osmotic dehydration of yacon. Braz Arch Biol Technol 58:34–40. doi: 10.1590/s1516-8913201400035
5. de Gennaro S, Birch GG, Parke SA, Stancher B (2000) Studies on the physicochemical properties of inulin and inulin oligomers. Food Chem 68:179–183
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