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Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato

A F K Correia1, A C Loro2, S Zanatta2

  • 1Fruits and Vegetables Laboratory, Department of Agroindustry, Food and Nutrition, University of São Paulo, 13418900 Piracicaba, SP, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, 13418900 Piracicaba, SP, Brazil.

International Journal of Food Science
|February 24, 2016
PubMed

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