Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree-Reference-Cited by-同舟云学术

Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

Published:2019-08 Issue: Volume:56 Page:102183
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ozcelik M.,Heigl A.,Kulozik U.,Ambros S.

Funder

AiF

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

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