The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree

✍ Scribed by Mara V. Galmarini; Carolina Schebor; María C. Zamora; Jorge Chirife

• Book ID: 108827014
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 704 KB
• Volume: 44
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2008.01890.x