The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh
Article first published online: 3 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 8, pages 1589–1595, August 2013
How to Cite
Zhao, D., Zhao, C., Tao, H., An, K., Ding, S. and Wang, Z. (2013), The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh. International Journal of Food Science & Technology, 48: 1589–1595. doi: 10.1111/ijfs.12128
- Issue published online: 12 JUL 2013
- Article first published online: 3 APR 2013
- Manuscript Accepted: 9 FEB 2013
- Manuscript Received: 14 SEP 2012
- National Science & Technology Support Program of China. Grant Number: 2012BAD36B07
- State High-tech R&D Program of China. Grant Number: 2011AA100802
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!