Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0298-z.pdf
Reference36 articles.
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4. EL-aouar AA, Azoubel PM, Jr B, Murr FEX (2006) Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya). J Food Eng 75:267–274
5. Giangiecome R, Torreggiani D, Abbe E (1987) Osmotic dehydration of fruit, part I. Sugar exchange between fruit and extraction syrups. J Food Process Preserv 11:83
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