Optimization of foaming process by Box-Behnken design and drying kinetics for the production of tomato powder
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Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0184089
Reference27 articles.
1. Purification of Bacteriocin Produced byLactobacillus pentosusRL2e Isolated from Fermented Cow Milk of Kinnaur Region of Himachal Pradesh
2. Effect of foaming parameters on the physical and phytochemical properties of tomato powder
3. Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by different Packaging Materials
4. O.S. Qadri and A.K. Srivastava, Agric. Eng. Int. CIGR J. 16, 238–44 (2014).
5. PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FISIKOKIMIA BUBUK TOMAT HASIL PENGERINGAN PEMBUSAAN (FOAM MAT DRYING)
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