Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2183-2188

  Lowithun, Ngamjit ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Frozen fruits; Glass transition; Osmodehydrofreezing; Rambutan; Sugars

Indexed keywords

NEPHELIUM LAPPACEUM;

EID: 70350220736     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02058.x     Document Type: Article

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