QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS

Rodrigo Borquez; Johannes de Bruijn

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS

Rodrigo Borquez ¹ ; Johannes de Bruijn

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Rodrigo Borquez; Johannes de Bruijn. QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/quality-retention-in-strawberries-dried-by-emerging-dehydration-methods?lang=en>. Acesso em: 07 Out. 2026. Copy citation

Rodrigo Borquez, 2022, QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/quality-retention-in-strawberries-dried-by-emerging-dehydration-methods?lang=en>. Copy citation

Rodrigo Borquez. (2022, May). QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Rodrigo Borquez, QUALITY RETENTION IN STRAWBERRIES DRIED BY EMERGING DEHYDRATION METHODS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/quality-retention-in-strawberries-dried-by-emerging-dehydration-methods?lang=en Copy citation

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¹ Ingeniería Química, Universidad de Concepción

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Food Processing

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