Note. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious);Nota. Características físico-químicas de jarabe de sacarosa empleado en la dehidratación osmótica de manzanas (Golden delicious)

Food Science and Technology International

Volumn 5, Issue 3, 1999, Pages 255-261

  Valdez Fragoso, A ^a   Welti Chanes, J ^a   Giroux, F ^a  

^a CIRAD   (France)

Author keywords

apples; browning; hydrolysis; osmotic dehydration; sucrose syrup

Indexed keywords

EID: 0033457151     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500309     Document Type: Article

References (18)

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