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Brasil
Food Science and Technology (0101-2061)
Qualidade de produto minimamente processado à base de abóbora, cenoura, chuchu e mandioquinha-salsa

Received Citations (6)

publishing year previous first author document title
2015 Ciência e Agrotecnologia Vilela, Hêmina Carla Atividade antioxidante de enzimas e qualidade da mandioquinha-salsa minimamente processada
2017 Brazilian Journal of Food Technology Araújo, Cintia da Silva Foam-mat drying kinetics for acerola and adjustment of the mathematical models
2019 Brazilian Journal of Food Technology Vimercati, Wallaf Costa Effect of temperature on drying kinetic in foam mat and anthocyanin degradation in strawberry
2018 Brazilian Journal of Food Technology Martineli, Maristella Sensory and quality assessment of processed raisins from three cultivars produced in the semiarid region of Brazil
2013 Food Science and Technology (Campinas) Souza, Thaísa Anders Carvalho The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
2016 Ciência Rural Nunes, Amanda Rodrigues Alves Nitrogen on plant growth and storage root quality of Arracacha
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