Rheological properties of chestnuts processed by osmotic dehydration and convective drying

Food Science and Technology International

Volumn 13, Issue 5, 2007, Pages 369-374

  Chenlo, F ^a   Moreira, R ^a   Torres, M D ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Chestnut; Convective drying; Osmotic dehydration; Texture

Indexed keywords

ATMOSPHERIC HUMIDITY; DEHYDRATION; DRYING; MOISTURE; RHEOLOGY; SUGAR (SUCROSE);

CHESTNUT; CONVECTIVE DRYING; OSMOTIC DEHYDRATION; WATER LOSS;

FOOD PROCESSING;

CASTANEA SATIVA;

EID: 36248935166     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207085744     Document Type: Article

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