Water sorption isotherms and glass transition temperature of spray dried tomato pulp

By A. Goula, T. Karapantsios, Dimitris S. Achilias, Konstantinos Adamopoulos. 2008

341 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/780546b4764c66cf2bc1fd4aeb9c83f108e64991

Citations in the corpus

• Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review (2020, neutral): “5 [33] Grape juice (23%) −46 [33] Sweetcorn −8 to− 15 [33] Potato −12 [33] Tomato −41 [34] Glucose −57 [35] Blackberry powder 41 [36] Strawberry 45 [37] Orange juice (14.”