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International Journal of Food Science
Volume 2014, Article ID 139890, 12 pages
http://dx.doi.org/10.1155/2014/139890
Review Article

Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities

Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, Lincoln 7647, New Zealand

Received 31 January 2014; Accepted 2 April 2014; Published 4 May 2014

Academic Editor: Philip Cox

Copyright © 2014 Lemuel M. Diamante et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Lemuel M. Diamante, Xue Bai, and Janette Busch, “Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities,” International Journal of Food Science, vol. 2014, Article ID 139890, 12 pages, 2014. https://doi.org/10.1155/2014/139890.