Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners.

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Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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Mass transfer kinetics and qua ...... s using nutritious sweeteners.

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Mass transfer kinetics and qua ...... s using nutritious sweeteners.

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Mass transfer kinetics and qua ...... s using nutritious sweeteners.

@en

Mass transfer kinetics and qua ...... s using nutritious sweeteners.

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Mass transfer kinetics and qua ...... s using nutritious sweeteners.

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Mass transfer kinetics and qua ...... s using nutritious sweeteners.

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P1476

Mass transfer kinetics and qua ...... s using nutritious sweeteners.

@en

P2093

A E Lazou

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M C Giannakourou

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M K Krokida

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S Katsoufi

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P2860

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Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata).

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage.

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

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s13197-017-2786-2

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3338-3348

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scholarly article

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10.1007/S13197-017-2786-2

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2017-08-22T00:00:00Z

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28974819

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5602999

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