Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
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Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots.OSMOTIC DEHYDRATION OF BANANAS (MUSA SAPIENTUM, SHUM.) IN TERNARY AQUEOUS SOLUTIONS OF SUCROSE AND SODIUM CHLORIDEModification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic DehydrationNMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit
P2860
Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
description
im August 2001 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
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наукова стаття, опублікована в серпні 2001
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name
Sucrose–salt combined effects ...... dy on apple osmotic treatments
@en
Sucrose–salt combined effects ...... dy on apple osmotic treatments
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type
label
Sucrose–salt combined effects ...... dy on apple osmotic treatments
@en
Sucrose–salt combined effects ...... dy on apple osmotic treatments
@nl
prefLabel
Sucrose–salt combined effects ...... dy on apple osmotic treatments
@en
Sucrose–salt combined effects ...... dy on apple osmotic treatments
@nl
P2093
P1476
Sucrose–salt combined effects ...... dy on apple osmotic treatments
@en
P2093
Andrea Gianotti
Giampiero Sacchetti
Marco Dalla Rosa
P304
P356
10.1016/S0260-8774(00)00206-5
P577
2001-08-01T00:00:00Z