Influence of Processing Temperature on Quality and Drying Kinetics of Mixed Fruit Leather

  • Sofia Gkatzoni (Student)
  • Silva, C. (Co-supervisor)
  • Inês Nunes Ramos (Supervisor)

Activity: Supervision

Description

European Master of Science in Food Science, Technology and Business (BiFTec)
Period5 Jan 2021 → 31 Aug 2021
Degree of RecognitionMaster

Keywords

  • drying
  • kinetics
  • quality
  • fruit-leather