Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels
Author:
Affiliation:
1. Food Technology Department Miguel Hernández University of Elche Alicante Spain
2. Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
Funder
Narodowe Centrum Nauki
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15383
Reference42 articles.
1. Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage
2. Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots
3. Oil–free potato chips produced by microwave multiflash drying
4. Effects of Drying Methods on the Composition of Thyme (Thymus vulgarisL.) Essential Oil
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