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Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology

Baljeet Singh Yadav1, Ritika B Yadav, Monika Jatain

  • 1Department of Food Technology, Maharshi Dayanand University, Rohtak, India 124001.

Journal of Food Science and Technology
|October 2, 2013
PubMed

Keywords:
OptimizationOsmotic dehydrationPeachResponse surface methodologySucrose solution

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