Work

Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika

Year: 2001

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/s1466-8564(00)00022-9

Authors: B.I.O Ade-Omowaye, N.K Rastogi, A Angersbach, D Knorr

Institution: Technische Universität Berlin

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Deutscher Akademischer Austauschdienst

OpenAlex ID: W1985355155

FWCI: 7.101

Cites: 18

Cited by: 86

Related to: 10