Development of semi-dehydrated mango for pie filling
This study on the development of semi-dehydrated mango for pie filling is primarily concerned with the lenghtening o shelf life of mango pie.
Detalhes bibliográficos
| Autor principal: |
Novilla, Mariannie Irabon |
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| Formato: | Tese
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| Idioma: | English |
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| Publicado em: |
2006.
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| Assuntos: | |
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