Advances in Food Science and Engineering
Optimization of Chemical Pretreatment for Osmotic Dehydrated Talaja Red Onion Slices Using Response Surface Methodology
Download PDF (764.7 KB) PP. 152 - 163 Pub. Date: December 13, 2017
Author(s)
- Deven Ashok Rane
Research Scholar, Department of Processing and Food Engineering, College of Agril. Engg. & Technology, Junagadh Agricultural University, Junagadh - Mukesh N. Dabhi*
Research Engineer AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agril. Engg. & Technology, JAU, Junagadh
Abstract
Keywords
References
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