Characterization of reconstituted apple paste in terms of rehydration and firmness;Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza

Food Science and Technology International

Volumn 2, Issue 5, 1996, Pages 307-313

  Beltran Reyes B ^a   Ortega Rivas, E ^a   Anzaldua Morales A ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

consistency; extrusion force; firmness; osmotic dehydration; rehydration

Indexed keywords

EID: 0041117100     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329600200504     Document Type: Article

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