EFFECT OF PULSED VACUUM AND ULTRASOUND OSMOPRETREATMENTS ON GLASS TRANSITION TEMPERATURE, TEXTURE, MICROSTRUCTURE AND CALCIUM PENETRATION OF DRIED APPLES (FUJI)

DENG, Y., & ZHAO, Y.. (2008). EFFECT OF PULSED VACUUM AND ULTRASOUND OSMOPRETREATMENTS ON GLASS TRANSITION TEMPERATURE, TEXTURE, MICROSTRUCTURE AND CALCIUM PENETRATION OF DRIED APPLES (FUJI). FOOD SCIENCE AND TECHNOLOGY (LWT), 41(9), 1575-1585. SID. https://sid.ir/paper/615070/en

DENG Y., ZHAO Y.. EFFECT OF PULSED VACUUM AND ULTRASOUND OSMOPRETREATMENTS ON GLASS TRANSITION TEMPERATURE, TEXTURE, MICROSTRUCTURE AND CALCIUM PENETRATION OF DRIED APPLES (FUJI). FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(9):1575-1585. Available from: https://sid.ir/paper/615070/en

Y. DENG, and Y. ZHAO, “EFFECT OF PULSED VACUUM AND ULTRASOUND OSMOPRETREATMENTS ON GLASS TRANSITION TEMPERATURE, TEXTURE, MICROSTRUCTURE AND CALCIUM PENETRATION OF DRIED APPLES (FUJI),” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. 9, pp. 1575–1585, 2008, [Online]. Available: https://sid.ir/paper/615070/en