The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh
Version of Record 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 online: 12 JUL 2013
- Version of Record 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
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