Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process. International Journal of Chemical and Process Engineering Research, [S. l.], v. 4, n. 1, p. 1–12, 2017. DOI: 10.18488/journal.65.2017.41.1.12. Disponível em: https://archive.conscientiabeam.com/index.php/65/article/view/1812. Acesso em: 22 jul. 2026.