Effect of enzymatic treatment and concentration method on...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 6

Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup

Borchani, Maha, Masmoudi, Manel, Ben Amira, Amal, Abbès, Fatma, Yaich, Héla, Besbes, Souhail, Blecker, Christophe, Garvin, Alfonso, Ibarz, Albert, Attia, Hamadi
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Journal:
LWT
DOI:
10.1016/j.lwt.2019.108314
Date:
June, 2019
File:
PDF, 922 KB
2019
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