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Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 97, p. 30, doi. 10.1016/j.fbp.2015.09.008
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- Article
Experimental and Numerical Study of a Turbulent Air-Drying Process for an Ellipsoidal Fruit with Volume Changes.
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- Foods, 2022, v. 11, n. 13, p. 1880, doi. 10.3390/foods11131880
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- Article
Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée.
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- Foods, 2020, v. 9, n. 3, p. 343, doi. 10.3390/foods9030343
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- Article
Mathematical Modeling of Thin-Layer Drying Kinetics of Cape Gooseberry ( Physalis peruviana L.).
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 2, p. 728, doi. 10.1111/jfpp.12024
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- Article
Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour.
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- Foods, 2024, v. 13, n. 12, p. 1825, doi. 10.3390/foods13121825
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- Article