FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES
In this study, it was intended to investigate the production of freeze dried kiwi (Actinidia deliciosa) puree in the form of powder that can be used as a natural alternative to synthetic additives used in food products such as pudding, instant tea, and sauces for improving their flavour. In order to...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-09-01
|
| Series: | Italian Journal of Food Science |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/282 |