Mode of action of the drying emulsion used in dried vine fruit production. II. the effect of emulsion pH

Australian Journal of Grape and Wine Research

Volumn 2, Issue 2, 1996, Pages 91-96

  Uhlig, B A ^b   Walker, R R ^a  

^a CSIRO   (Australia)

^b LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Dried vine fruit; Drying emulsion; Isoelectric point; pH; Vitis vinifera

Indexed keywords

EID: 2842602586     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.1996.tb00100.x     Document Type: Article

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