Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03153.x/fullpdf
Reference35 articles.
1. Mass transfer kinetics of osmotic dehydration of cherry tomato;Azoubel;Journal of Food Engineering,2004
2. Optimisation of osmotic dehydration of ‘Tommy Atkins’ mango fruit;Azoubel;International Journal of Food Science and Technology,2008
3. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale);Bartley;Journal of the Science of Food and Agriculture,2000
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