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