00814naa a2200217 a 450000100080000000500110000800800410001910000190006024500710007926000090015052002100015965000290036965000100039865000130040865000140042165300100043565300170044565300160046270000200047877300980049811587742017-03-28       2008    bl uuuu     u00u1 u    #d1 aAZOUBEL, P. M.  aOptimisation of osmotic dehydration of 'Tommy Atkins' mango fruit.  c2008  aOsmotic dehydration of mango in sucrose solution as influenced by temperature (30-50C), immersion time (60-150 min) and solution concentration (40-60% w/w) was studied through response surface methodology.  aDesidratação Osmótica  aManga  aSacarose  aVariedade  aMango  aOtimização  aTomy Atkins1 aSILVA, F. O. da  tInternational Journal of Food Science and Technology, Oxfordgv. 43, n. 7, p. 1276-1280, 2008