Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product
Author:
Affiliation:
1. Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
2. Food Analysis and Quality Assessment; University of Agriculture in Krakow; Balicka 122 Str. 30-149 Krakow Poland
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12367/fullpdf
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3. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food Bioprod. Process.,2002
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5. Pineapple candying at mild temperature by applying vacuum impregnation;Barat;J. Food Sci.,2002
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