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pro vyhledávání: '"Monique O. Maia"'
Autor:
Monique O. Maia, Nedio J. Wurlitzer, Janaina P. Costa, Luciana C. Ribeiro, Jose M.C. Costa, Paulo H.M. Sousa
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
The high acid content in tamarind pulp can inhibit consumer sensory acceptance of its products and cause problems during lyophilization, resulting in a powder with high hygroscopicity, and which is prone to caking due to its hydrophilic nature. Tamar
Externí odkaz:
https://doaj.org/article/854781880a644366a6aef948c305d970
