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Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin
(LWT - Food Science and Technology, 2017-01)
This study assesses the effect of the osmotic dehydration (OD) of mango slices in an emulsion (600 golids kg_1 emulsion) prepared with inulin and piquin-pepper oleoresin. In addition, mango was osmodehydrated in a sucrose ...