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Influence of pulsed vacuum osmotic dehydration on mass transfer, color and rheological properties of mango slices

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Bibliographic Details
Published in:	Ciência e tecnologia de alimentos 2007-08, Vol.27
Main Authors:	Ito, A.P, Cavenaghi, M, Bertoldo, C, Park, K.J, Hubinger, M.D
Format:	Article
Language:	Portuguese
Subjects:	ANÁLISE QUÍMICA CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE COR DEHYDRATION DESHIDRATACION DESHYDRATATION DESIDRATAÇÃO http://www.fao.org/aos/agrovoc#c_12367 http://www.fao.org/aos/agrovoc#c_1794 http://www.fao.org/aos/agrovoc#c_2162 http://www.fao.org/aos/agrovoc#c_4575 http://www.fao.org/aos/agrovoc#c_5442 http://www.fao.org/aos/agrovoc#c_6171 http://www.fao.org/aos/agrovoc#c_6553 MANGA MANGIFERA INDICA MANGO MANGOES MANGUE OSMOSE OSMOSIS PRESERVACION PRESERVATION PRESERVAÇÃO DE ALIMENTO PROPIEDADES REOLOGICAS PROPRIEDADE REOLÓGICA PROPRIETE RHEOLOGIQUE RHEOLOGICAL PROPERTIES VISCOSIDADE
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