Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciências de Alimentos

ISSN: 2447-2840

vol. 2, 2015

Department of Food Technology, Faculty of Food Engineering, State University of Campinas

Wiliene Camila Valadares Lima

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High reduction of water activity and a firmer dehydrated melon obtained with grape juice concentrate as osmotic agent
Ciência e Tecnologia de Alimentos (CT)

ARID, J.D. ¹ ; LIMA, W.C. V. ¹ ; CHAMBI, H.N.M. ¹ ; SCHMIDT, F.L. ¹

¹ Department of Food Technology, Faculty of Food Engineering, State University of Campinas

vol. 2, 2015 -
35872

Coautores(as) (3)