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The effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense Camb.) Fruit pulps

By Cibele Cristina de Oliveira Alves, Jaime Vilela de Resende, Mônica Elisabeth Torres Prado and Rafael Souza Ribeiro Cruvinel
Topics: Freeze-drying, Crystallization induction, Carotenoids, Water sorption, Collapse
Publisher: Swiss Society of Food Science and Technology (SGLWT/SOSSTA)
Year: 2015
OAI identifier: oai:agregador.ibict.br.RI_UFLA:oai:localhost:1/8342
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