Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents-Reference-Cited by-同舟云学术

Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

Published:2016-02-26 Issue:3 Volume:47 Page:239-252
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Vilela Alice¹^ORCID,Sobreira Carla²,Abraão Ana S.²,Lemos André M.²,Nunes Fernando M.³

Affiliation:

1. CQ-VR, Chemistry Research Centre, Department of Biology and Environment, Universidade de Trás-os-Montes e Alto Douro; 5001-801 Vila Real Portugal

2. Chemistry Department, Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal

3. CQ-VR, Chemistry Research Centre; Chemistry Department, Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12177/fullpdf

Reference40 articles.

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5. Aplicação de revestimento comestível em abacaxis processados por métodos combinados: isoterma de sorção e cinética de desidratação osmótica;Brandelero;Ciênc. Tecnol. Aliment.,2005

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