Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanes...

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Detalles Bibliográficos
Autores principales: Kowalska, Hanna, Marzec, Agata, Domian, Ewa, Masiarz, Ewelina, Ciurzyńska, Agnieszka, Galus, Sabina, Małkiewicz, Aleksandra, Lenart, Andrzej, Kowalska, Jolanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7727861/
https://www.ncbi.nlm.nih.gov/pubmed/33255419
http://dx.doi.org/10.3390/molecules25235504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7727861/
https://www.ncbi.nlm.nih.gov/pubmed/33255419
http://dx.doi.org/10.3390/molecules25235504

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