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Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 7, p. N.PAG, doi. 10.1111/jfpe.13249
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- Article
Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality.
- Published in:
- Food & Bioprocess Technology, 2020, v. 13, n. 8, p. 1356, doi. 10.1007/s11947-020-02486-x
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- Publication type:
- Article
Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 12, p. 2062, doi. 10.1007/s11947-019-02368-x
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- Article