DEHYDRATION AND REHYDRATION CHARACTERISTICS OF PRETREATED PUMPKIN SLICES
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DOI: 10.14674/ijfs-1176
Abstract: The influence of an alternative chemical pretreatment on dehydration and rehydration of an Italian ecotype pumpkin was investigated. The pretreatment consisted of soaking the slices in a diluted solution of trehalose, sucrose and NaCl. Hot… read more here.
Keywords: rehydration; dehydration rehydration; pretreated pumpkin; characteristics pretreated ... See more keywords