Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480903114128
Reference29 articles.
1. Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes
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3. Kinetics of colour change of double concentrated tomato paste during thermal treatment
4. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes
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