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Effect of hydrocolloid addition and microwave-assisted free..:
Ozcelik, M.
;
Heigl, A.
;
Kulozik, U.
.
Innovative Food Science & Emerging Technologies. 56 (2019) - p. 102183 , 2019
Link:
https://doi.org/10.1016/j.ifset.2019.102183
RT Journal T1 <Title>Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2019.102183&Exemplar=1&LAN=DE A1 Ozcelik, M. A1 Heigl, A. A1 Kulozik, U. A1 Ambros, S. PB Elsevier BV YR 2019 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 56 SP 102183 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2019.102183 DO https://doi.org/10.1016/j.ifset.2019.102183 SF ELIB - SuUB Bremen
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