Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying
Authors:
- Ricardo Lemos MonteiroRMRicardo Lemos Monteiro
- Jaqueline Oliveira de MoraesJMJaqueline Oliveira de Moraes
- Jéssica Daiane DomingosJDJéssica Daiane Domingos
- Bruno Augusto Mattar CarciofiBCBruno Augusto Mattar Carciofi
- João Borges LaurindoJLJoão Borges Laurindo
- 1 July 2020
- journal article
- research article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 63
Abstract
No abstract availableKeywords
Funding Information
- Coordenação de Aperfeiçoamento de Pessoal de NÃvel Superior
- Conselho Nacional de Desenvolvimento CientÃfico e Tecnológico
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