Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms

Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms

Journal of Food Science

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Bibliographic Details
Main Authors: Bengtsson, G.B., Rahman, M.S., Stanley, R.A., Perera, C.O.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Apple
Drying mechanisms
Structure
Surfactant
Vacuum infiltration
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75592
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Institution: National University of Singapore
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