Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears.

Kian-Pour N.

Open source

DOI: 10.3390/foods12132466
Published: 2023-06-23
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12132466,
  title = {Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears.},
  author = {Kian-Pour N.},
  year = {2023},
  journal = {Foods},
  doi = {10.3390/foods12132466},
  url = {https://doi.org/10.3390/foods12132466}
}

RIS

TY  - JOUR
TI  - Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears.
AU  - Kian-Pour N.
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12132466
UR  - https://doi.org/10.3390/foods12132466
ER  -

APA

N., K. (2023). Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears.. Foods. https://doi.org/10.3390/foods12132466

Source records

europe-pmc · retrieved 2026-09-26T09:19:01.919Z
doaj · retrieved 2026-09-26T09:19:01.896Z