Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models-Reference-Cited by-同舟云学术

Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models

Published:2022-09-21 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

do Carmo Juliana Rodrigues¹^ORCID,Corrêa Jefferson Luiz Gomes¹^ORCID,Resende Mariana²^ORCID,Cirillo Marcelo Ângelo²^ORCID,Corona‐Jiménez Edith³^ORCID,Telis‐Romero Javier⁴^ORCID

Affiliation:

1. Department of Food Science (DCA) Federal University of Lavras Lavras Brazil

2. Department of Statistic (DES) Federal University of Lavras Lavras Brazil

3. Facultad de Ingeniería Química Benemérita Universidad Autónoma de Puebla Puebla Mexico

4. Department of Food Engineering and Technology São Paulo State University São José do Rio Preto Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Hindawi Limited

Subject