Study of retention phenomena of fruit flavour components during freeze-drying, on a model system (influence of pectin)
1985
Pozderovic, A. (Prehrambeno-tehnoloski fakultet, Osijek (Yugoslavia)) | Lovric, T.
Addition of pectin in a model-system influences retaining of fruit flavour components during lyophilization in such a way that with addition of pectin up to certain concentration retaining of less easily volatile substances increases and retaining of easily volatile ones decreases.
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Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia
