Optimization of osmotic dehydration of diced green peppers by response surface methodology

Published 2008 View Full Article

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Title
Optimization of osmotic dehydration of diced green peppers by response surface methodology
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 10, Pages 2044-2050
Publisher
Elsevier BV
Online
2008-02-02
DOI
10.1016/j.lwt.2008.01.010

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