Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).

dc.contributorGraziella Colato Antonio, Unicamp; Denise Gomes Alves, UFT; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, Unicamp; Kil Jin Park, Unicamp.
dc.creatorANTONIO, G. C.
dc.creatorALVES, D. G.
dc.creatorAZOUBEL, P. M.
dc.creatorMURR, F. E. X.
dc.creatorPARK, K. J.
dc.date.accessioned2011-04-09T20:35:31Z
dc.date.available2011-04-09T20:35:31Z
dc.date.created2011-04-09T20:35:31Z
dc.date.issued2008
dc.identifierJournal of Food Engineering, v. 84, n. 3, p. 375-382, 2008.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/159483
dc.languageeng
dc.rightsopenAccess
dc.subjectIpomoea batatas Lam.
dc.titleInfluence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
dc.typeArtículos de revistas


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