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Hygroscopic properties and glass transition of dehydrated mango, apple and banana

Crossref DOI link: https://doi.org/10.1007/s13197-017-2963-3

Published Online: 2017-12-04

Published Print: 2018-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Caballero-Cerón, Claudia

Serment-Moreno, Vinicio

Velazquez, Gonzalo

Torres, J. Antonio

Welti-Chanes, Jorge
Funding

Funding for this research was provided by:

CONACYT-SEP scholarship program

Instituto Tecnológico y de Estudios Superiores de Monterrey (GEE 1A01001)

Instituto Tecnológico y de Estudios Superiores de Monterrey (CDB081)
License Information

License valid from 2017-12-04