Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating

Published 2008 View Full Article

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Title
Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 6, Pages E259-E265
Publisher
Wiley
Online
2008-07-09
DOI
10.1111/j.1750-3841.2008.00816.x
References
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