Physicochemical properties and flow behavior of natural sweetener and colorant from foam‐mat dried grape powder
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.14538
Abstract: The effects of whey protein concentrate, glycerol monostearate, methyl cellulose at a concentration of 1‐3% and gum arabic on the expansion, density and stability of the foam as well as the physicochemical properties of the… read more here.
Keywords: dried grape; grape powder; foam; grape ... See more keywords