Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properties of the fruits. Considering that, this revi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/10140/1/J16258_2d1d036c4276486eae8d57adfc97e892.pdf http://eprints.uthm.edu.my/10140/ https:doi.org/10.33736/bjrst.5010.2023 |
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