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SENSORY ACCEPTABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF DEHYDRATED STRAWBERRIES WITH DIFFERENT TREATMENTS

A desidratação é uma alternativa viável para utilizar morangos que não possuem formato, tamanho ou cor adequados para a comercialização. Este estudo teve como objetivo avaliar a aceitação sensorial e características físico-químicas de morangos desidratados com diferentes tratamentos. Os...

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Bibliographic Details
Main Authors:	Vanessa Alves (Author), Francielle Rocio da Luz (Author), Kélin Schwarz (Author), Renata Leia Demario Vieira (Author), Gabriela Datsch Bennemann (Author), Juliano Tadeu Vilela de Resende (Author)
Format:	Book
Published:	Universidade do Estado do Rio de Janeiro, 2018-09-01T00:00:00Z.
Subjects:	article
Online Access:	Connect to this object online.
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