Development of dried functional foods: Stabilization of...

Powder Technology 2020 / 02 Vol. 362

Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers

Pacheco, Consuelo, García-Martínez, Eva, Moraga, Gemma, Piña, Juliana, Nazareno, Mónica A., Martínez-Navarrete, Nuria
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Volume:
362
Journal:
Powder Technology
DOI:
10.1016/j.powtec.2019.11.116
Date:
February, 2020
File:
PDF, 1.19 MB
2020
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