Cavendish banana and red dragon fruit instant powdered with the addition of okara protein hydrolysate using foam mat drying
Author:
Funder
UGM
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02643-2.pdf
Reference45 articles.
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2. Y.F. Paiva et al., Maltodextrin as a drying adjuvant in the lyophilization of tropical red fruit blend. Molecules (2023). https://doi.org/10.3390/molecules28186596
3. D.M. Kadam, S. Balasubramanian, Foam mat drying of tomato juice. J. Food Process. Preserv. 35(4), 488–495 (2011). https://doi.org/10.1111/j.1745-4549.2010.00492.x
4. E. Farid, S. Mounir, H. Siliha, S. El-Nemr, E. Talaat, Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder. J. Food Meas. Charact. 17(4), 3815–3826 (2023). https://doi.org/10.1007/s11694-023-01889-6
5. W.C. Vong, S.Q. Liu, Biovalorisation of okara (soybean residue) for food and nutrition. Trends Food Sci. Technol. 52, 139–147 (2016). https://doi.org/10.1016/j.tifs.2016.04.011
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