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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Nature Singapore
2022
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| Materias: | |
| 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 |