Combined Drying Technologies for Development of High-Quality Shelf-Stable Mango Products
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930701677488
Reference36 articles.
1. DEHYDRATION OF FRUITS AND VEGETABLES - RECENT DEVELOPMENTS IN PRINCIPLES AND TECHNIQUES
2. Osmotic Concentration – Drying of Mango Slices
3. Approaches to improving the quality of dried fruit and vegetables
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