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Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage
Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product’s quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at −18 °C (0...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834474/ https://www.ncbi.nlm.nih.gov/pubmed/35159639 http://dx.doi.org/10.3390/foods11030489 |