Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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2. Mass transfer during osmotic dehydration of pineapple rings;Beristain;Int. J. Food Sci. Technol.,1990
3. Mass transfer consideration in the osmotic dehydration of apples;Convey;Can. Inst. Food Sci. Technol. J.,1983
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