Rheological Properties of Chestnuts Processed by Osmotic Dehydration and Convective Drying

  1. Chenlo Romero, Faustino
  2. Moreira Martínez, Ramón
  3. Torres Pérez, María Dolores
Aldizkaria:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Argitalpen urtea: 2007

Alea: 13

Zenbakia: 5

Orrialdeak: 369-374

Mota: Artikulua

DOI: 10.1177/1082013207085744 DIALNET GOOGLE SCHOLAR

Beste argitalpen batzuk: Food science and technology international = Ciencia y tecnología de alimentos internacional