Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review
Author:
Affiliation:
1. Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12837
Reference154 articles.
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4. Edible coating for preservation of perishable foods: A review;Akhtar J.;Journal of Ready to Eat Food,2015
5. Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration
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