Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design-Reference-Cited by-同舟云学术

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Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

Published:2012 Issue:07 Volume:03 Page:925-930
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Balasubramanian S.,Paridhi G.,Bosco J. D.,Kadam D. M.

Publisher

Scientific Research Publishing, Inc.

Cited by 6 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. Optimization of foaming process by Box-Behnken design and drying kinetics for the production of tomato powder;AIP Conference Proceedings;2024

2. Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts;Horticulturae;2022-06-18

3. Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato;Czech Journal of Food Sciences;2022-02-15

4. Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine;International Journal of Food Engineering;2021-08-24

5. Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein;Journal of Food Process Engineering;2015-09-03

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