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INFLUENCE OF THE ULTRASOUND AND TEMPERATURE ON THE REHYDRATION OF CONVECTIVE-DRIED BANANA SLICES
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DRYING KINETICS AND SHRINKAGE OF CONVECTIVE-DRIED BANANAS (Musa spp., cv Prata)
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ANÁLISE COLORIMÉTRICA DE GRÃOS DE CAFÉ ARÁBICA BOURBON
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CHANGES IN PHYSICOCHEMICAL PROPERTIES OF CATIGUÁ COFFEE AFTER FERMENTATION
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