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2011•Journal of Food EngineeringRequires access

Osmotic dehydration process for low temperature blanched pumpkin

Keila de Souza Silva, Lidimara Cássia Caetano, Carolina Castilho Garcia, Javier Telis‐Romero, Adriana Barbosa Santos, Maria Aparecida Mauro

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Key concepts: Blanching, Osmotic dehydration, Dehydration, Chemistry, Food science, Cucurbita moschata, Osmosis, Factorial experiment

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