Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions
Version of Record online: 11 JUL 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 12, pages 2463–2473, December 2013
How to Cite
Barbosa Júnior, J. L., Cordeiro Mancini, M. and Hubinger, M. D. (2013), Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions. International Journal of Food Science & Technology, 48: 2463–2473. doi: 10.1111/ijfs.12237
- Issue online: 24 OCT 2013
- Version of Record online: 11 JUL 2013
- Manuscript Accepted: 8 JUN 2013
- Manuscript Received: 12 FEB 2013
- CNPq (National Council for Scientific and Technological Development)
- FAPESP (State of São Paulo Research Foundation)
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