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Journal of Food Processing
Table of Contents
Journal of Food Processing
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2014
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Article
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Fig 3
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Research Article
Description of Guava Osmotic Dehydration Using a Three-Dimensional Analytical Diffusion Model
Figure 3
Sucrose gain at (a) 40°Brix and 30°C; (b) 50°Brix and 40°C.
(a)
(b)