Work

Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos

Year: 2002

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/s0260-8774(01)00149-2

Authors: Wahyuningsih Tedjo, Kehinde A Taiwo, Mohammad N Eshtiaghi, Dietrich Knorr

Institutions: Technische Universität Berlin, Obafemi Awolowo University

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

Funders: Alexander von Humboldt-Stiftung, European Commission

OpenAlex ID: W2167635288

FWCI: 4.369

Cites: 24

Cited by: 107

Related to: 10