INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE

euribeu@gmail.cl; antonio vega; rlemus@userena.cl

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE

[email protected] ; antonio vega ; [email protected]

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[email protected]; antonio vega; [email protected]. INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/influence-of-convective-drying-process-on-functional-properties-and-antioxidant?lang=en>. Acesso em: 05 Out. 2026. Copy citation

[email protected], 2022, INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/influence-of-convective-drying-process-on-functional-properties-and-antioxidant?lang=en>. Copy citation

[email protected]. (2022, May). INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

[email protected], INFLUENCE OF CONVECTIVE DRYING PROCESS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY OF OLIVE-WASTE CAKE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/influence-of-convective-drying-process-on-functional-properties-and-antioxidant?lang=en Copy citation

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