Article ISI SCOPUS
Journal of Food Process Engineering  (2013)

EFFECT OF REHYDRATION TEMPERATURE ON FUNCTIONAL PROPERTIES, ANTIOXIDANT CAPACITY AND STRUCTURAL CHARACTERISTICS OF APPLE (GRANNY SMITH) SLICES IN RELATION TO MASS TRANSFER KINETICS

zura-bravo, L; Ah-Hen, K; Vega-Galvez, A; García-Segovia, P; Lemus-Mondaca, R

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Título según WOS: EFFECT OF REHYDRATION TEMPERATURE ON FUNCTIONAL PROPERTIES, ANTIOXIDANT CAPACITY AND STRUCTURAL CHARACTERISTICS OF APPLE (GRANNY SMITH) SLICES IN RELATION TO MASS TRANSFER KINETICS
Título según SCOPUS: Effect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (Granny Smith) slices in relation to mass transfer kinetics
Título de la Revista: Journal of Food Process Engineering
Volumen: 36
Número: 5
Editorial: Blackwell Publishing Inc.
Fecha de publicación: 2013
Página de inicio: 559
Página final: 571
Idioma: English
URL: http://doi.wiley.com/10.1111/jfpe.12018
DOI:

10.1111/jfpe.12018
Notas: ISI, SCOPUS