Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature-Reference-Cited by-同舟云学术

Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature

Published:2021-09 Issue: Volume:5 Page:100176
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Manzoor Arshied^ORCID,Khan Mohammad Ali,Mujeebu Muhammad Abdul^ORCID,Shiekh Rayees Ahmad

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference74 articles.

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4. Quality evaluation of osmo-convective dried blueberries;Nsonzi;Dry. Technol.,1998

5. Partial drying of cut pears to improved freeze/thaw texture;Bolin;J. Food Sci.,1993

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