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pro vyhledávání: '"Henriette M. C. deAzeredo"'
Autor:
Matheus Carvalho deMatos, Jackson Andson deMedeiros, Leticia Bueno Santos, Henriette M. C. deAzeredo
Publikováno v:
eFood, Vol 4, Iss 5, Pp n/a-n/a (2023)
Abstract In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proport
Externí odkaz:
https://doaj.org/article/979029714bca4ebe83bf2352643d5290
