Evaluation of combined methods to obtain dehydrated papaya and pumpkin
Osmotic dehydration of pineapple with calcium and ascorbic acid impregnation
Evaluation of starches from varied plant sources to produce mango peel flakes in a...
Evaluation of sensory crispness of dry crispy foods by convolutional neural networks
Reuse of sucrose syrup in the osmotic dehydration of guava and the effect on the q...
Development of productive process of mango powder by drum drying: process conditio...