Optimization of the osmotic dehydration process of plums (Prunus Salicina Lindl.) in solutions enriched with inulin, using response surface methodology-Reference-Cited by-同舟云学术

Optimization of the osmotic dehydration process of plums (Prunus Salicina Lindl.) in solutions enriched with inulin, using response surface methodology

Published:2022-03 Issue: Volume:157 Page:113092
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Palacios Romero Irene^ORCID,Rodríguez Gómez María José,Sánchez Iñiguez Francisco Manuel,Calvo Magro Patricia^ORCID

Funder

European Regional Development Fund

Junta de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes;Dermesonlouoglou;Journal of Food Engineering,2007

5. Simultaneous optimization of several response variables;Derringer;Journal of Quality Technology,1980

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