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Publikováno v:
Food Research International. 38:533-542
Osmotic dehydration has been proposed in combination with air dehydration to improve quality attributes of air dried fruit pieces. The influence of the osmotic step and of the syrup composition on the chemical–physical properties, structure collaps
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6888e62ab346a4582d6e7f267e1d9812
https://doi.org/10.1016/j.foodres.2004.10.018
https://doi.org/10.1016/j.foodres.2004.10.018
