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pro vyhledávání: '"Raphael S. Andrade"'
Autor:
Raphael S. Andrade, Jefferson Luiz Gomes Corrêa, José Guilherme Lembi Ferreira Alves, Dovel Branquinho Ernesto
Publikováno v:
International Journal of Food Science & Technology. 49:2008-2014
Summary Pulsed vacuum osmotic dehydration (PVOD) is an efficient process for obtaining semi-dehydrated food. The effects of temperature (30–50°C), solute concentration (NaCl 0–15 kg per 100 kg solution, sucrose, 15–35 kg per 100 kg solution) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec7671698cf74175fdda432800e22e1a
https://doi.org/10.1111/ijfs.12502
https://doi.org/10.1111/ijfs.12502
