Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Published 2018 View Full Article

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Title
Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree
Authors
Keywords
Raspberry foam, Potato protein, Maltodextrin, Freeze-drying, Microwave freeze drying, Drying kinetics
Journal
JOURNAL OF FOOD ENGINEERING
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-07-08
DOI
10.1016/j.jfoodeng.2018.07.001

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