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- W2044822452 startingPage "703" @default.
- W2044822452 abstract "This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time (, 5~25 min); drying temperature (, ) and drying time (, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients () of the water content and water activity model induced from RSM were 0.9514 (p on the models of Hunter`s L, a, b values were 0.9419 (p on the models of overall palatability was 0.8867 (p and the drying time was 14.49 hr." @default.
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- W2044822452 date "2012-10-30" @default.
- W2044822452 modified "2023-09-25" @default.
- W2044822452 title "Monitoring of the Steaming and Drying Conditions for Onion Dehydration" @default.
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- W2044822452 doi "https://doi.org/10.11002/kjfp.2012.19.5.703" @default.
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