Optimization of inulin:Oligofructose proportion and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 07 Vol. 80

Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

Cassani, L., Tomadoni, B., Moreira, M.R., Ponce, A., Agüero, M.V.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
80
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.03.016
Date:
July, 2017
File:
PDF, 2.66 MB
english, 2017
Conversion to is in progress
Conversion to is failed