Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid
| Autor: | Ozcelik, M., Ambros, S., Morais, S.I. Freitas, Kulozik, U. |
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| Zdroj: | In Journal of Food Engineering April 2020 270 |
| Databáze: | ScienceDirect |
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