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Drying Technology
An International Journal
Volume 17, 1999 - Issue 4-5
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TECHNICAL NOTE

COLOR PARAMETER CHANGES IN BANANA SLICES DURING OSMOTIC DEHYDRATION

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Pages 955-960 | Published online: 27 Apr 2007

REFERENCES

  • Clydesdale , F.M. 1993 . Color as a Factor in Food Choice. Critical Review in Food Science and Nutrition , 33 ( 1 ): 83 – 101 .
  • Gnanasekhaan V. , R.L. Shewfelt , and M.S. Chinnan , 1992 . Detection of Color Changes in Green Vegetables. Journal of Food Science. , 57 ( 1 ): 149 – 154 .
  • VonLoesecke , H. W. 1950 . Bananas. Chemistry, Physiology and Technology. , 2 ed Interscience Publ., New York , N.Y.
  • Waliszewski , K.N. , N.I. Texon , M.A. Salgado , and M.A. Garcia . 1997 . Mass Transfer of Banana Chips During Osmotic Dehydration. Drying Technology , 15 ( 10 ): 2597 – 2608 .
  • e-mail [email protected]

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