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Autor:
Gomes, Flávia Ronato, Oliveira Gomes, Fátima de Cássia, Machado, Ana Maria de Resende, Vieira, Mariana de Lourdes Almeida, Rabello, Anderson Arthur
Publikováno v:
Research, Society and Development; Vol. 11 No. 12; e373111234566
Research, Society and Development; Vol. 11 Núm. 12; e373111234566
Research, Society and Development; v. 11 n. 12; e373111234566
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 12; e373111234566
Research, Society and Development; v. 11 n. 12; e373111234566
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Dehydration is a process that consists of removing water from a product by evaporation, with heat and mass transfer, reducing contamination by microorganisms. Food dehydration can represent an option in the use of production surpluses and products ou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::1639134c9fd180fd08658cf4f09aaa6d
https://rsdjournal.org/index.php/rsd/article/view/34566
https://rsdjournal.org/index.php/rsd/article/view/34566
