Quality Characteristics of Osmotic Dehydrated Sweet Pumpkin by Different Drying Methods
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200415875831817.pdf
Reference5 articles.
1. Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying
2. CHANGES OF SUGARS AND ACIDS OF OSMOVAC-DRIED APPLE SLICES
3. Effect of Osmotic Dehydration and High Temperature Fluidized Bed Drying on Properties of Dehydrated Rabbiteye Blueberries
4. Effect of Four Drying Methods on the Quality of Intermediate Moisture Lowbush Blueberries
5. Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
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