Strategies to improve food functionality:...

Trends in Food Science & Technology 2015 / 7

Strategies to improve food functionality: Structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies

Betoret, Ester, Betoret, Noelia, Rocculi, Pietro, Rosa, Marco Dalla
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Language:
english
Journal:
Trends in Food Science & Technology
DOI:
10.1016/j.tifs.2015.07.006
Date:
July, 2015
File:
PDF, 1012 KB
english, 2015
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