EFFECTIVE DIFFUSION COEFFICIENTS BEHAVIOR IN OSMOTIC DEHYDRATION OF APPLE SLICES CONSIDERING SHRINKING AND LOCAL CONCENTRATION DEPENDENCE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00148.x/fullpdf
Reference38 articles.
1. Structural Changes in the Minimal Processing of Fruits: Some Effects of Blanching and Sugar Impregnation
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3. POLYMER MATERIAL COORDINATES FOR MUTUAL DIFFUSION IN POLYMER-PENETRANT SYSTEMS
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