The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein–Polysaccharide Blends
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DOI: 10.3390/foods12081673
Abstract: Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our… read more here.
Keywords: storage stability; dried fruit; stability; fruit foams ... See more keywords