Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Published 2008 View Full Article

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Title
Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 90, Issue 4, Pages 441-452
Publisher
Elsevier BV
Online
2008-07-27
DOI
10.1016/j.jfoodeng.2008.07.015

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