Published in
Elsevier, LWT - Food Science and Technology, (72), p. 407-415, 2016
DOI: 10.1016/j.lwt.2016.04.062
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Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality
Journal article published in 2016 by
Abgail Suelen da Costa Ribeiro,
Elizama Aguiar-Oliveira 
,
Rafael Resende Maldonado
,
Rafael Resende Maldonado
This paper was not found in any repository, but could be made available legally by the author.
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