Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Turkey
2. Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2310165
Reference75 articles.
1. Meat Snacks
2. Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks
3. Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air
4. Explosion Puffing of Fruits and Vegetables
5. Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices
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