National Cassava & Fruits Research Center, Brazilian Agricultural Research Corporation (EMBRAPA), Cruz das Almas, Brazil
National Cassava & Fruits Research Center, Brazilian Agricultural Research Corporation (EMBRAPA), Cruz das Almas, Brazil
Federal University of Bahia (UFBA), Salvador, Brazil
State University of Feira de Santana (UEFS), Feira de Santana, Brazil
Tropical Agroindustry Center, Brazilian Agricultural Research Corporation (EMBRAPA), Fortaleza, Brazil
Copyright © 2018 Ronielli Cardoso Reis, Eliseth de Souza Viana, Siomara Costa Santana da Silva, Maria Eugênia de Oliveira Mamede, Ídila Maria da Silva Araújo et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Cardoso Reis, R. , de Souza Viana, E. , Costa Santana da Silva, S. , Eugênia de Oliveira Mamede, M. and Maria da Silva Araújo, Í. (2018) Stability and Sensory Quality of Dried Papaya.
Food and Nutrition Sciences,
9, 489-501. doi:
10.4236/fns.2018.95038.