Optimization of osmotic dehydration of diced green peppers by response surface methodology
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چکیده
منابع مشابه
modeling and optimization of ultrasound assisted osmotic dehydration of cranberry using response surface methodology
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2008
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2008.01.010