WATER SORPTION CHARACTERISTICS OF FREEZE-DRIED PAPAYA IN POWDERED AND ANTIGRANULOCYTES FORMS

被引：3

作者：

DEGOIS, VA

CALVIDAL, J

机构：

[1] ESCOLA SUPER AGR LAVRAS,DEPT CIENCIA ALIMENTOS,BR-37200 LAVRAS,MG,BRAZIL

[2] ESCOLA SUPER AGR MOSSORO,DEPT QUIM & TECNOL,BR-59600 MOSSORO,RN,BRAZIL

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(86)71373-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：7 / 11

页数：5

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