Osmotic dehydration of peas : II. Influence of osmosis on drying behavior and product quality
- Author
- ERTEKIN, F. K1 ; CAKALOZ, T1
[1] Department of Food Engineering of Ege University, Bornova, Izmir, 35100, Turkey - Source
Journal of food processing and preservation. 1996, Vol 20, Num 2, pp 105-119 ; ref : 2 p
- CODEN
- JFPPDL
- ISSN
- 0145-8892
- Scientific domain
- Food science technology
- Publisher
- Blackwell Publishing, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Couleur Déshydratation Pois Pression osmotique Propriété organoleptique Séchage Légumineuse grain
- Keyword (en)
- Color Dehydration Pea Osmotic pressure Organoleptic properties Drying Grain legume
- Keyword (es)
- Color Deshidratación Guisante Presión osmótica Propiedad organoléptica Secado Leguminosa grano
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3123162
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4549.1996.tb00849.x 
https://dx.doi.org/10.1111/j.1745-4549.1996.tb00849.x
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