Open AccessComparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices
Author(s) -
Teresa Delgado,
José Alberto Pereira,
Elsa Ramalhosa,
Susana Casal
Publication year - 2017
Publication title -
european food research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 102
eISSN - 1438-2385
pISSN - 1438-2377
DOI - 10.1007/s00217-017-2902-6
Subject(s) - osmotic dehydration , chemistry , ascorbic acid , food science , citric acid , fructose , sucrose , aroma , dehydration , starch , vitamin c , biochemistry
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