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Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend ( Opuntia Ficus Indica ) Using Response Surface Methodology
Cruz-Cansino, Nelly Del Socorro, Montiel-Columna, Nadia Isabel, Bautista-Velueta, Patricia Guadalupe, Pérez-Tinoco, María Rosalba, Alanís-García, Ernesto, Ramírez-Moreno, EstherVolume:
39
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12247
Date:
December, 2016
File:
PDF, 664 KB
english, 2016