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Mayor López, L.; Moreira, R.; Sereno, AM. (2011). Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. Journal of Food Engineering. 103(1):29-37. doi:10.1016/j.jfoodeng.2010.08.031
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Título: | Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits | |
Autor: | Mayor López, Luis Moreira, R. Sereno, A. M. | |
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The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were ...[+]
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Versión del editor: | http://dx.doi.org/10.1016/j.jfoodeng.2010.08.031 | |
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