OPTIMIZATION OF THE PRESERVED PROCESSING OF ALL PARTS OF THE GABIROBA FRUIT (CAMPOMANESIA ADAMANTIUM (CAMBESS.) O. BERG) USING RESPONSE SURFACE METHODOLOGY.

Autor:	Lopes Silva, Diana1 didilopess@uft.edu.br, Fonseca Leal, Gabriela2, Silva Sousa, Hermanny Matos2, Tenório Pereira, Cecilia Marques3, Moreira Silva, Juliana Fonseca4, Mucci Peluzio, Joenes2, de Souza Martins, Glêndara Aparecida2
Zdroj:	Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2021, Vol. 20 Issue 4, p399-416. 18p.
Databáze:	Academic Search Ultimate
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