Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya
Version of Record online: 18 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 1122–1131, April 2014
How to Cite
Udomkun, P., Mahayothee, B., Nagle, M. and Müller, J. (2014), Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. International Journal of Food Science & Technology, 49: 1122–1131. doi: 10.1111/ijfs.12408
- Issue online: 14 MAR 2014
- Version of Record online: 18 NOV 2013
- Manuscript Accepted: 4 OCT 2013
- Manuscript Received: 30 JUL 2013
- Food Security Center of Universität Hohenheim
- German Academic Exchange Service
- German Federal Ministry for Economic Cooperation and Development (BMZ)
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