Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review

Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properties of the fruits. Considering that, this revi...

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Bibliographic Details
Main Authors: RAJA, SHALINI, ASMAN, SALIZA
Format: Article
Language:English
Published: 2023
Subjects:
Online Access:http://eprints.uthm.edu.my/10140/1/J16258_2d1d036c4276486eae8d57adfc97e892.pdf
http://eprints.uthm.edu.my/10140/
https:doi.org/10.33736/bjrst.5010.2023
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