Application of osmotic dehydration to improve the quality of dried goji berry
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DOI: 10.1016/j.jfoodeng.2018.03.012
Abstract: Abstract Quality and preservation of dried goji berry can be improved with the application of osmotic dehydration (OD) as a pre-treatment step. The aim was to optimize OD conditions based on water loss, solid gain,… read more here.
Keywords: quality; berry; dried goji; application osmotic ... See more keywords