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2006•Journal of Food EngineeringRequires access

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Mya Mya Khin, Weibiao Zhou, Shi Yun Yeo

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Key concepts: Maltodextrin, Osmotic dehydration, Dehydration, Chemistry, Sugar, Water activity, Coating, Food science

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Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties — Research Paper | ScholarLens