DEHYDRATED CELERY: EFFECTS OF PREDRYING TREATMENTS AND REHYDRATION PROCEDURES ON RECONSTITUTION-Reference-Cited by-同舟云学术

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DEHYDRATED CELERY: EFFECTS OF PREDRYING TREATMENTS AND REHYDRATION PROCEDURES ON RECONSTITUTION

Published:1972-05 Issue:3 Volume:37 Page:437-441
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NEUMANN H. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02658.x/fullpdf

Reference17 articles.

1. B.B. Bohrer, 1967 . Azeotropic drying process. U.S. Patent 3,298,109.

2. J.D. Brandner, and R.M. Goepp, 1947 . Dehydration of foods by means of hydrophilic liquids. U.S. Patent 2,420,517.

3. M.J.C. Meijer, 1966 . Dehydration. Reduced cooking time of dehydrated vegetables. b. Whole peas and beans. Sprenger Instituut, Wageningen, Netherlands. Annual Report, p.58 .

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