OGORI , A. F.; AMOVE, . J.; ADOBA, . J. A.; HLEBA, L.; CíSAROVá, M. .; GLINUSHKIN, A. .; LAISHEVTCEV, A. .; DERKANOSOVA, A. .; PIGOREV , I.; PLYGUN, S. .; SHARIATI, M. A. . EFFECTS OF DEHYDRATION ON THE PHYSIOCHEMICAL CHARACTERISTICS OF TOMATO, ONION AND PEPPER POWDERED CULINARY BLENDS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 5, p. 994–997, 2021. DOI: 10.15414/jmbfs.2020.9.5.994-997. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4542. Acesso em: 24 apr. 2024.