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Publications by María Luisa Castelló

Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration Without Thermal Treatment

International Journal of Food Engineering

English

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Osmotic Dehydration of Organic Kiwifruit Pre-Treated by Pulsed Electric Fields and Monitored by NMR

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Influence of Preliminary Osmotic Dehydration on Drying Kinetics and Final Quality of Carrot (Daucus Carota L.)

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Inducing Nematic Ordering of Cellulose Nanofibers Using Osmotic Dehydration

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Treatment of Arsenic-Contaminated Groundwater by a Low Cost Activated Alumina Adsorbent Prepared by Partial Thermal Dehydration

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Determining Some of the Quality Characteristics of Probiotic Yogurts Manufactured by Using Microencapsulated Saccharomyces Cerevisiae Var. Boulardii

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