Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin-Type Lowbush Blueberry Product
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb05898.x/fullpdf
Reference34 articles.
1. TEXTURE AND CRYSTALLIZATION CONTROL IN RAISINS
2. Effect of Osmotic Agents and Concentration on Fruit Quality
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