Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

10.1016/j.jfoodeng.2006.12.005

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Bibliographic Details
Main Authors: Khin, M.M., Zhou, W., Yeo, S.Y.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Apple tissue
Coating
Maltodextrin
Microscopic analysis
Osmotic dehydration
TPA
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94185
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Institution: National University of Singapore
Description
Summary:10.1016/j.jfoodeng.2006.12.005

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