Pulsed electric field pre-treatment improves microstructure...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 12 Vol. 134

Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry

Lammerskitten, Alica, Wiktor, Artur, Mykhailyk, Viacheslav, Samborska, Katarzyna, Gondek, Ewa, Witrowa-Rajchert, Dorota, Toepfl, Stefan, Parniakov, Oleksii
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Volume:
134
Journal:
LWT
DOI:
10.1016/j.lwt.2020.110266
Date:
December, 2020
File:
PDF, 5.94 MB
2020
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