Effect of drying temperature on the quality of dried bananas cv. prata and d’água-Reference-Cited by-同舟云学术

Effect of drying temperature on the quality of dried bananas cv. prata and d’água

Published:2007-03 Issue:2 Volume:40 Page:319-323
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Leite J.B.,Mancini M.C.,Borges S.V.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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4. Influence of ripeness and air temperature on changes in banana texture during drying;Boudhrioua;Journal of Food Engineering,2002

5. Brasil. Resolução—RDC no. 12, de 2 de janeiro de 2001 (2001). Regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial da República do Brasil. Brasília, DF, Brasil: DOU.

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