Microstructural Changes During Osmotic Dehydration of Parenchymatic Pumpkin Tissue

AuthID
 P-004-0JY
3
Author(s)
Tipo de Documento
Article
Year published
2008
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 85, Número: 3, Páginas: 326-339 (14)
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Scopus®
Crossref®35
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-35448940061
Wos: WOS:000251465600002
Source Identifiers
ISSN: 0260-8774
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