An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes
Author:
Publisher
Elsevier BV
Subject
Food Science
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2. Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente;Brazilian Journal of Food Technology;2017-10-23
3. Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying;Polish Journal of Food and Nutrition Sciences;2017-06-30
4. Optimization of osmotic dehydration of cherry by response surface methodology;Acta Horticulturae;2017-05
5. Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach;LWT - Food Science and Technology;2015-03
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