Impact of thermal pretreatment on crystallization of Thompson raisins.
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DOI: 10.1016/j.foodchem.2020.126381
Abstract: After prolonged storage or during the shipment of raisins, a crystalline material may be developed on their surface, affecting the final acceptability of the product. The mild thermal pretreatment (50 °C for a period of 12 h… read more here.
Keywords: thermal pretreatment; thompson raisins; pretreatment crystallization; pretreatment ... See more keywords