Optimization of Hydrothermal Treatment Conditions for Pear Puree Using the Response Surface Methodology
Author:
Affiliation:
1. Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration
Funder
Rural Development Administration
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-11-1205.pdf
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4. Ban YJ, Baik MY, Hahm YT, et al. Optimization of processing conditions for making a black ginger and design mixture for black ginger drinks. Food Eng Prog. 2010. 14:112-117.
5. Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit
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