Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners

Stamatina Katsoufia Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science & Technology, School of Food Sciences, University of West Attica, Athens, Greece

Andriana E. Lazoua Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science & Technology, School of Food Sciences, University of West Attica, Athens, GreeceCorrespondence[email protected]

Maria C. Giannakouroua Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science & Technology, School of Food Sciences, University of West Attica, Athens, Greece

Magdalini K. Krokidab Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Athens, Greece

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Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners

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Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners

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