Microstructure and Adsorption Characteristics of Mango Chips Obtained by Osmotic Dehydration and Deep Fat Frying

Author: Torezan G. A. P.  

Publisher: Taylor & Francis Ltd

ISSN: 0737-3937

Source: Drying Technology, Vol.25, Iss.1, 2007-01, pp. : 153-159

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Abstract