Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder
Author:
Affiliation:
1. Faculty of Engineering, Department of Food EngineeringAydın Adnan Menderes University Aydin Turkey
Funder
Adnan Menderes Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13022
Reference54 articles.
1. Evaluation of physicochemical properties of foam mat dried sour cherry powder
2. Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)
3. Physical and Chemical Properties of Food Powders
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