Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides prod...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Fruticultura
2018-08-01
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| Series: | Revista Brasileira de Fruticultura |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000400901&lng=en&tlng=en |