Design determination formula and shelf-life of new additive-free Mediterranean product
Author:
Affiliation:
1. Sinop University, Turkey
2. Ondokuz Mayıs University, Turkey; The Ohio State University, United States
Publisher
FapUNIFESP (SciELO)
Subject
Food Science
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232023000100414&tlng=en
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2. Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions;Bennett L. E.;Journal of Functional Foods,2011
3. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat N.;Lebensmittel-Wissenschaft + Technologie,2015
4. Effect of blanching on storage stability of hazelnut meal;Cam S.;Journal of Food Quality,2009
5. Almond paste: physicochemical and microbiological characterization and preservation with sorbic acid and cinnamon;Faid M.;Journal of Food Protection,1995
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