Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology
Autor: | Salehi, Fakhreddin, Razavi Kamran, Helia, Goharpour, Kimia |
---|---|
Zdroj: | In Ultrasonics Sonochemistry August 2023 98 |
Databáze: | ScienceDirect |
Externí odkaz: |