Fruits and vegetables are important part of human diet but are prone to rapid deterioration. Osmotic dehydration (OD) is a method capable of retaining nutrient and organoleptic qualities of preserved food and aid drying at reduced energy requirement for minimally
CITATION STYLE
Oladejo, D., O, N. P., O, A. B. I., & O, A. A. (2017). Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process. International Journal of Chemical and Process Engineering Research, 4(1), 1–12. https://doi.org/10.18488/journal.65.2017.41.1.12
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