Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes
Sakooei-Vayghan, Roghieh, Peighambardoust, Seyed Hadi, Hesari, Javad, Peressini, DonatellaТом:
311
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125978
Date:
May, 2020
Файл:
PDF, 1.12 MB
2020
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