Comparison of physicochemical and biochemical analysis of aronia powders conversed by microwave and hybrid systems
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11696-024-03605-0.pdf
Reference72 articles.
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3. Asokapandian S, Venkatachalam S, Swamy GJ, Kuppusamy K (2016) Optimization of foaming properties and foam mat drying of muskmelon using soy protein. J Food Proces Eng 39:692–701. https://doi.org/10.1111/jfpe.12261
4. Barbosa-Cánovas GV, Juliano P (2005) Compression and compaction characteristics of selected food powders. Adv Food Nutr Res 49:233–307
5. Bhandari B (2013) Introduction to food powders. Handbook of food powders: processes and properties. Sawston, Cambridge, UK, Woodhead Publishing 1:1–26
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