Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin
Article first published online: 13 FEB 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2008–2014, September 2014
How to Cite
Corrêa, J. L. G., Ernesto, D. B., Alves, J. G. L. F. and Andrade, R. S. (2014), Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin. International Journal of Food Science & Technology, 49: 2008–2014. doi: 10.1111/ijfs.12502
- Issue published online: 19 AUG 2014
- Article first published online: 13 FEB 2014
- Manuscript Accepted: 16 DEC 2013
- Manuscript Received: 22 AUG 2013
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