EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA
作者： M. K. Krokida , V. T. Karathanos , Z. B. Maroulis
DOI: 10.1080/07373930008917745
关键词:
摘要: … much higher sugar %ion … banana samples, as air drying at 70•‹C proceeded, but increased much slower for osmotically pretreated banana samples, dried at the same air temperature. …
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