Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches
Author:
Affiliation:
1. Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
2. Insititute for Food Technology University of Novi Sad Novi Sad Serbia
3. SP Laboratory Bečej Serbia
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16512
Reference28 articles.
1. Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance
2. Osmotic dehydration in production of sustainable and healthy food
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