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Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models.
In: Journal of Food Processing & Preservation, Jg. 46 (2022-12-01), Heft 12, S. 1-10
Online
academicJournal
Zugriff:
Titel: |
Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models.
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Autor/in / Beteiligte Person: | do Carmo, Juliana Rodrigues ; Corrêa, Jefferson Luiz Gomes ; Resende, Mariana ; Cirillo, Marcelo Ângelo ; Corona‐Jiménez, Edith ; Telis‐Romero, Javier |
Link: | |
Zeitschrift: | Journal of Food Processing & Preservation, Jg. 46 (2022-12-01), Heft 12, S. 1-10 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 0145-8892 (print) |
DOI: | 10.1111/jfpp.17147 |
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