Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration-Reference-Cited by-同舟云学术

Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration

Published:2003-05 Issue:4 Volume:57 Page:305-314
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mújica-Paz H,Valdez-Fragoso A,López-Malo A,Palou E,Welti-Chanes J

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Structural changes in porous foods during vacuum impregnation process;Andrés,1994

4. Equilibrium in cellular food osmotic solution systems as related to structure;Barat;Journal of Food Science,1998

5. How to apply response surface methodology;Cornell,1990

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