Effects of Osmotic Agents on Colour, Textural, Structural, Thermal, and Sensory Properties of Apple Slices
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903580884
Reference24 articles.
1. KINETICS OF OSMOTIC DEHYDRATION OF APPLES WITH PECTIN COATINGS
2. Osmotic dehydration in fruit and vegetable processing
3. Prediction of water activity of osmotic solutions
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