Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes
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DOI: 10.1016/j.jfoodeng.2020.109948
Abstract: Abstract The effect of thermal treatment (60 °C for 0–45 min) on the flow behavior of wild olive (Elaeagnus latifolia) pulp, and the sensory and textural properties of the developed fruit leather were investigated. The suitability of… read more here.
Keywords: treatment; pulp leather; elaeagnus latifolia; olive elaeagnus ... See more keywords