Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
BACKGROUND: Raspberry is a very popular berry, with a short postharvest life. Drying was proposed for obtaining different raspberry-based products. When rehydration is needed for foods direct consumption or use in composite products, a comprehensive understanding of the rehydration characteristics a...
Guardado en:
| Autores principales: | Sette, P., Franceschinis, L., Schebor, C., Salvatori, D. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_18785093_v7_n4_p261_Sette |
| Aporte de: |
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