Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Publication date: Available online 11 May 2020Source: Journal of Food EngineeringAuthor(s): D. Huc-Mathis, A. Guilbaud, N. Fayolle, V. Bosc, D. Blumenthal
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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