Authors:
Prothon, F
Ahrne, LM
Funebo, T
Kidman, S
Langton, M
Sjoholm, I
Citation: F. Prothon et al., Effects of combined osmotic and microwave dehydration of apple on texture,microstructure and rehydration characteristics, LEBENSM-WIS, 34(2), 2001, pp. 95-101
Authors:
Funebo, T
Ahrne, L
Kidman, S
Langton, M
Skjoldebrand, C
Citation: T. Funebo et al., Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure, J FOOD ENG, 46(3), 2000, pp. 173-182
Authors:
Thorvaldsson, K
Stading, M
Nilsson, K
Kidman, S
Langton, M
Citation: K. Thorvaldsson et al., Rheology and structure of heat-treated pasta dough: Influence of water content and heating rate, FOOD SCIENC, 32(3), 1999, pp. 154-161