Effect of concentration and drying processes on color change of grape juice and leather (pestil)

Journal of Food Engineering

Volumn 54, Issue 1, 2002, Pages 75-80

  Maskan, Aysun ^a   Kaya, Sevim ^a   Maskan, Medeni ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Color change; Drying; Grape; Leather; Pestil

Indexed keywords

CONCENTRATION (PROCESS); DRYING; FRUIT JUICES; LEATHER; RATE CONSTANTS;

HUNTER COLOR PARAMETERS;

FOOD PROCESSING;

VITIS SP.;

EID: 0036680789     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00187-X     Document Type: Article

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