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pro vyhledávání: '"Blenda R. S. de Morais"'
Autor:
José R. R. de O. Moura, Blenda R. S. de Morais, João H. F. da Silva, Amanda S. S. Alves, Shirley C. R. Brandão, Patricia M. Azoubel
Publikováno v:
Foods, Vol 13, Iss 16, p 2502 (2024)
There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This wor
Externí odkaz:
https://doaj.org/article/c44e1101d77c4794a8c640b45cf65415
