Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

Titel:: Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Ozcelik, M.; Heigl, A.; Kulozik, U.; Ambros, S.
Stichworte:: anthocyanins; Ascorbic acid; Microwave freeze drying; Raspberry foam; Scanning electron microscopy
Zeitschriftentitel:: Innovative Food Science & Emerging Technologies
Jahr:: 2019
Band / Volume:: 56
Seitenangaben Beitrag:: 102183
Volltext / DOI:: doi:10.1016/j.ifset.2019.102183
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