Effect of edible surface coatings followed by dehydration on some quality attributes and antioxidants content of raw and blanched tomato slices

✍ Scribed by Babiker, Elfadil ELfadl; Eltoum, Yousif Ahmed Ibrahim

• Book ID: 121542529
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 186 KB
• Volume: 23
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-014-0032-5