Valorizing apple by-products as emulsion stabilizers:...

Journal of Food Engineering 2020 / 12 Vol. 287

Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Huc-Mathis, D., Guilbaud, A., Fayolle, N., Bosc, V., Blumenthal, D.
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Volume:
287
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110115
Date:
December, 2020
File:
PDF, 1.96 MB
2020
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