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Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods (2018)

First Author: Prosapio V

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.lwt.2018.05.068

Publication URI: http://dx.doi.org/10.1016/j.lwt.2018.05.068

Type: Journal Article/Review

Parent Publication: LWT