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MODELING AND OPTIMIZATION OF THE PULSED VACUUM OSMOTIC DEHYDRATION (PVOD) PROCESS OF CARROTS IN A TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 3, p. 454, doi. 10.15414/jmbfs.2020.10.3.454-460
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OPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 6, p. 1053, doi. 10.15414/jmbfs.2020.9.6.1053-1059
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- Article