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Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners
The aim of this study was to investigate the mass transfer and quality properties changes during the osmotic dehydration (OD) step of the candying process in pumpkins. The goal was to obtain nutritious, low calorie candied pumpkins improving the time-consuming and inconsistent traditional technique....
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5602999/ https://ncbi.nlm.nih.gov/pubmed/28974819 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2786-2 |
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