Influence of pulsed vacuum osmotic dehydration on mass transfer, color and rheological properties of mango slices;Efeito do processo de desidratação osmótica a pulso de vácuo na transferência de massa e nas propriedades reológicas e de cor de fatias de manga

Ciencia e Tecnologia de Alimentos

Volumn 27, Issue SUPPL.1, 2007, Pages 54-63

  Ito, Ana Paula ^a   Cavenaghi, Marina ^a   Bertoldo, Cinthya ^a   Park, Kil Jin ^a   Hubinger, Miriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Chroma; Conservation; Kinetics; Strain at rupture; Stress at rupture; Tommy atkins

Indexed keywords

EID: 51949091237     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612007000500010     Document Type: Article

References (33)

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