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Aline Jorge, Denise Milleo Almeida, Maria Helene Giovanetti Canteri, Thiago Sequinel, Evaldo Toniolo Kubaski and Sergio Mazurek Tebcherani Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods International Journal of Food Science & Technology 49

Version of Record online: 21 JAN 2014 | DOI: 10.1111/ijfs.12501

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Changes in the composition and colour of tomatos were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and the effect of blanching were studied.

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