Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, parti...

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Detalles Bibliográficos
Autores principales: Chen, Weijun, Chiu, Hoi Tung, Feng, Ziqian, Maes, Evelyne, Serventi, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233990/
https://www.ncbi.nlm.nih.gov/pubmed/34204282
http://dx.doi.org/10.3390/foods10061401

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233990/
https://www.ncbi.nlm.nih.gov/pubmed/34204282
http://dx.doi.org/10.3390/foods10061401

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