Production and sensory evaluation of dried mango

ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially ev...

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Bibliographische Detailangaben

Hauptverfasser:	Pablícia O. Galdino, Queiroz, Alexandre J. De M., Figueirêdo, Rossana M. F. De, Santiago, Ângela M., Plúvia O. Galdino
Format:	Dataset
Sprache:	eng
Schlagworte:	Agricultural Engineering Environmental Science FOS: Other engineering and technologies
Online-Zugang:	Volltext bestellen
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