STRUCTURAL CHANGES AND MASS TRANSFER DURING GLUCOSE INFUSION OF APPLES AS AFFECTED BY BLANCHING AND PROCESS VARIABLES
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930008917709
Reference27 articles.
1. Osmotic Concentration of Green Beans Prior to Freezing
2. Mass Transfer Considerations in the Osmotic Dehydration of Apples
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