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Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

Crossref DOI link: https://doi.org/10.1007/s13197-018-3369-6

Published Online: 2018-10-15

Published Print: 2018-12

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

Authors

Todisco, Katieli Martins

Janzantti, Natália Soares

Santos, Adriana Barbosa

Galli, Felipe Sestari

Mauro, Maria Aparecida
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Text and Data Mining valid from 2018-10-15
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Article History

Revised: 25 July 2018

Accepted: 31 July 2018

First Online: 15 October 2018