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1 Ergebnisse
1
Textural formation of instant controlled pressure drop–drie..:
Wang, Fengzhao
;
Bi, Jinfeng
;
Wang, Jingxuan
.
Food Chemistry. 450 (2024) - p. 139394 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139394
RT Journal T1
Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139394&Exemplar=1&LAN=DE A1 Wang, Fengzhao A1 Bi, Jinfeng A1 Wang, Jingxuan A1 Lyu, Jian PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 450 SP 139394 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139394 DO https://doi.org/10.1016/j.foodchem.2024.139394 SF ELIB - SuUB Bremen
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