Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying

Autor:	Silvina Casim, Angela Rocío Romero-Bernal, Eunice Contigiani, Florencia Mazzobre, Paula Luisina Gómez, Stella Maris Alzamora
Rok vydání:	2023
Předmět:	General Chemistry Industrial and Manufacturing Engineering Food Science
Zdroj:	Innovative Food Science & Emerging Technologies. 85:103342
ISSN:	1466-8564
DOI:	10.1016/j.ifset.2023.103342
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::387cb15cfe61a223248fb9d435e809b5 https://doi.org/10.1016/j.ifset.2023.103342 Zobrazit plný text záznamu Full Text from ScienceDirect