Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function
Article first published online: 27 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 132–140, January 2012
How to Cite
Vieira, G. S., Pereira, L. M. and Hubinger, M. D. (2012), Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function. International Journal of Food Science & Technology, 47: 132–140. doi: 10.1111/j.1365-2621.2011.02818.x
- Issue published online: 13 DEC 2011
- Article first published online: 27 OCT 2011
- (Received 12 April 2011; Accepted in revised form 14 September 2011)
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