Rupture force and color of quince during osmotic drying
Quince fruit is characterized by pleasant smell, taste and ability of long-term storage. However, beside these good characteristics, the high quality of hardness and firmness of the fruit influences the decrease in its usage in the fresh state. Drying process is not a regular method in processing th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2011-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2011/1821-44871103160R.pdf |