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

Title:: Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree
Document type:: Zeitschriftenaufsatz
Author(s):: Ozcelik, M.; Heigl, A.; Kulozik, U.; Ambros, S.
Keywords:: anthocyanins; Ascorbic acid; Microwave freeze drying; Raspberry foam; Scanning electron microscopy
Journal title:: Innovative Food Science & Emerging Technologies
Year:: 2019
Journal volume:: 56
Pages contribution:: 102183
Fulltext / DOI:: doi:10.1016/j.ifset.2019.102183
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