HYGROSCOPIC BEHAVIOR OF BLACKBERRY (Rubus ssp) LYOPHILIZED

Amanda Veit Braune; ANGELO_ZBR@HOTMAIL.COM; ILANA3K@HOTMAI.COM; WINDERSON.EUGENIO@GMAIL.COM; ANA MARIA IRENE BARTOLOMEU AYROSA

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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HYGROSCOPIC BEHAVIOR OF BLACKBERRY (Rubus ssp) LYOPHILIZED

Amanda Veit Braune ¹ ; [email protected] ; [email protected] ; [email protected] ; ANA MARIA IRENE BARTOLOMEU AYROSA ²

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Amanda Veit Braune et al. HYGROSCOPIC BEHAVIOR OF BLACKBERRY (Rubus ssp) LYOPHILIZED. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/hygroscopic-behavior-of-blackberry-rubus-ssp-lyophilized?lang=en>. Acesso em: 15 Out. 2026. Copy citation

Amanda Veit Braune, 2022, HYGROSCOPIC BEHAVIOR OF BLACKBERRY (Rubus ssp) LYOPHILIZED. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/hygroscopic-behavior-of-blackberry-rubus-ssp-lyophilized?lang=en>. Copy citation

Amanda Veit Braune. (2022, May). HYGROSCOPIC BEHAVIOR OF BLACKBERRY (Rubus ssp) LYOPHILIZED. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Amanda Veit Braune, HYGROSCOPIC BEHAVIOR OF BLACKBERRY (Rubus ssp) LYOPHILIZED. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/hygroscopic-behavior-of-blackberry-rubus-ssp-lyophilized?lang=en Copy citation

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¹ Engenharia Química-FAAP ;

² ENGENHARIA QUÍMICA / FEFAAP

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Food Engineering

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