Effect of foaming parameters on the physical and phytochemical properties of tomato powder

The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1–5% and whipping time: 2–14 min) w...

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Detalles Bibliográficos
Autores principales: Farid, Eman, Mounir, Sabah, Talaat, Eman, Elnemr, Sherif, Siliha, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Nature Singapore 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9433588/
https://www.ncbi.nlm.nih.gov/pubmed/36060567
http://dx.doi.org/10.1007/s10068-022-01125-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9433588/
https://www.ncbi.nlm.nih.gov/pubmed/36060567
http://dx.doi.org/10.1007/s10068-022-01125-9

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