Crossmark

Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures

Crossref DOI link: https://doi.org/10.1016/j.jfoodeng.2019.01.006

Published Print: 2019-05

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Vallespir, Francisca

Rodríguez, Óscar

Eim, Valeria S.

Rosselló, Carmen

Simal, Susana https://orcid.org/0000-0002-4883-3533
Funding

Funding for this research was provided by:

INIA

ERDF funds (RTA2015-00060-C04-03)

FOGAIBA (AIA01/15)

Balearic Government for the research project (AAEE045/2017)

Spanish Government (MINECO) (BES-2013-064131)
License Information

Text and Data Mining valid from 2019-05-01
More Information

This article is maintained by: Elsevier

Article Title: Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures

Journal Title: Journal of Food Engineering

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfoodeng.2019.01.006

Content Type: article

Copyright: © 2019 Elsevier Ltd. All rights reserved.