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pro vyhledávání: '"T. M. F. S. Vieira"'
Publikováno v:
International Journal of Food Science, Vol 2015 (2015)
This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry
Externí odkaz:
https://doaj.org/article/30d238df2f914bc29de22f9743e46743