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pro vyhledávání: '"Wiktor Zwierz"'
Autor:
Chibuzo Stanley Nwankwo, Endurance Oghogho Okpomor, Nesa Dibagar, Marta Wodecki, Wiktor Zwierz, Adam Figiel
Publikováno v:
Foods, Vol 12, Iss 18, p 3437 (2023)
Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry
Externí odkaz:
https://doaj.org/article/90c91871f8d24014b9fbc7d6204a1c6a
