Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato-Reference-Cited by-同舟云学术

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato

Published:2022-02-15 Issue:2 Volume:40 Page:130-137
ISSN:1212-1800
Container-title:Czech Journal of Food Sciences
language:
Short-container-title:Czech J. Food Sci.

Author:

Afifah Nok^ORCID,Sarifudin Achmat,Kumalasari Rima,Indrianti Novita,Ratnawati Lia,Karim Mirwan Ardiansyah,Hanifah Umi,Haryanto Aidil,Siregar Yusnan Hasni,Taufan Andi

Publisher

Czech Academy of Agricultural Sciences

Subject

Food Science

Link

http://cjfs.agriculturejournals.cz/doi/10.17221/221/2021-CJFS.pdf

Reference25 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder

2. Mathematical modeling of the pulp drying curves murici (Byrsonima crassifolia): The foam layer drying

3. Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

4. Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical and sensory properties of pasta sauce thickened by different starches;AIP Conference Proceedings;2024

2. Optimization of foaming process by Box-Behnken design and drying kinetics for the production of tomato powder;AIP Conference Proceedings;2024

3. Twin tower desiccant dryer: Performance evaluation of dry air generator;AIP Conference Proceedings;2024

4. Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce;agriTECH;2023-09-30