Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments

Published 2007 View Full Article

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Title
Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 84, Issue 1, Pages 28-38
Publisher
Elsevier BV
Online
2007-04-30
DOI
10.1016/j.jfoodeng.2007.04.013

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