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Silva Espinoza, MA.; Camacho Vidal, MM.; Martínez-Monzó, J.; Martínez-Navarrete, N. (2021). Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption. Foods. 10(11):1-9. https://doi.org/10.3390/foods10112756
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183250
Título: | Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption | |
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[EN] Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.3390/foods10112756 | |
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