Effect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (Granny Smith) slices in relation to mass transfer kinetics

Article

Abstract: Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing t

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Autores:

Lemus-Mondaca R., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Zura-Bravo L.

Fuentes:

scopus