Effect of cultivar type, maturation level, and sulfuration on sorption isotherms of apricots
Author:
Affiliation:
1. TUBITAK MRC Food Institute Gebze‐Kocaeli Turkey
2. Faculty of Engineering, Department of Food Engineering Yeditepe University Kayisdagi Cad Istanbul Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14847
Reference46 articles.
1. Air Drying Characteristics of Apricots
2. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties
3. Water sorption isotherms of date pastes as influenced by date cultivar and storage temperature
4. Moisture Sorption Isotherm Characteristics of Food Products: A Review
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