OPTIMIZATION OF OSMOTICALLY DEHYDRATED BEETROOT CANDY USING RESPONSE SURFACE METHODOLOGY. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 1, p. 16–21, 2013. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/57. Acesso em: 12 aug. 2026.