Tomate en polvo obtenido por secado convectivo: evaluación del proceso de secado y del producto final

Autor: Costa, Isadora Souza da, Souza, Ícaro Pereira de, Ruffato, Solenir

Publikováno v: Research, Society and Development; Vol. 10 No. 16; e270101623259
Research, Society and Development; Vol. 10 Núm. 16; e270101623259
Research, Society and Development; v. 10 n. 16; e270101623259
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Tomato is a highly perishable fruit due to its large amount of water, in addition to being very affected by post-harvest problems. One of the alternatives to reduce losses and waste is processing through drying, which makes perishables more stable, i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ff0de3b455f8c5b0b9dca924a0dd0894
https://rsdjournal.org/index.php/rsd/article/view/23259