Comparative drying of cornelian cherries: Kinetics modeling and physico-chemical properties
Author:
Affiliation:
1. University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
2. University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1; Podgorica 81000 Montenegro
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13562/fullpdf
Reference52 articles.
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3. Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels;Aregbesola;Nigerian Food Journal,2015
4. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett;Critical Reviews in Food Science and Nutrition,2010
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