The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces
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Title
The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces
Authors
Keywords
Pomace, Extrusion, State diagram, Glass transition, Sorption isotherms, Critical temperature concept, Black chokeberry
Journal
FOOD CHEMISTRY
Volume 334, Issue -, Pages 127548
Publisher
Elsevier BV
Online
2020-07-17
DOI
10.1016/j.foodchem.2020.127548
References
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