Approaches to improving the quality of dried fruit and vegetables-Reference-Cited by-同舟云学术

Approaches to improving the quality of dried fruit and vegetables

Published:1998-01 Issue:1 Volume:9 Page:13-20
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Nijhuis H.H,Torringa H.M,Muresan S,Yuksel D,Leguijt C,Kloek W

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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3. Torringa, H.M., Nijhuis, H.H. van Remmen, H.H.J. and Bartels, P.V. (1993) Proceedings of the 4Th International Congress on Food Industry, Cesme, Turkey, (Seygin, E., Mucuncun, M., Gowenc, M. eds), pp. 331–344, EGE University Press

4. The Glassy State Phenomenon in Applications for the Food Industry: Application of the Food Polymer Science Approach to Structure–Function Relationships of Sucrose in Cookie and Cracker Systems;Slade;in J. Sci. Food Agric.,1993

5. Dielectric Drying;Jones;in Drying Technol.,1996

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