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Referencias:

• Alzamora, S.M., Gerschenson, L.N., Effect of water activity depression on textural characteristics of minimally processed fruits (1997) Proceedings of the 5th Conference of Food Engineering, pp. 72-75. , G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhamand M. R. Okos (Ed.); Los Angeles: The American Institute of Chemical Engineers
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• Peleg, M., Calzada, J.F., Stress relaxation of deformed fruit and vegetables (1976) J Food Sci, 41, pp. 1325-1329
• Philip, J.R., The osmotic cell solute diffusibility and the plant water economy (1958) Plant Phisiol, 33, pp. 264-270
• Schur, S., Texture integrity: Challenge for research and development (1987), pp. 273-292. , Food texture: instrumental and sensory measurement. Moskowitz HR, editor. New York: Marcel Dekker Inc; Stadelmann, E., Evaluation of turgidity, plasmolysis and deplasmolysis of plant cells (1966) Methods in cell physiology, 2, pp. 143-216. , Prescott DM, editor. New York: Academic Press

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