Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid-Reference-Cited by-同舟云学术

Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid

Published:2020-04 Issue: Volume:270 Page:109779
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ozcelik M.^ORCID,Ambros S.^ORCID,Morais S.I. Freitas,Kulozik U.^ORCID

Funder

Industrial Collective Research

AiF

FEI

BMWi

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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