CK Bakhara, US Pal, LM Bal - Journal of Food Measurement and …, 2018 - Springer
Osmo-dehydration of tender jackfruit pieces were carried out in salt solution concentration of
6, 10, 14% at 30, 40 and 50° C with 3: 1, 4: 1 and 5: 1 salt solution to sample ratio. The …