Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching
<span lang="EN-GB">Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) of food products. Pretreatment methods are used to condition the tissue of vegetables for dehydration in order to reduce its effect on the structural...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2023-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19225 |