Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design"
written by S. Balasubramanian, G. Paridhi, J. D. Bosco, D. M. Kadam,
published by Food and Nutrition Sciences, Vol.3 No.7, 2012

has been cited by the following article(s):

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[1]	Optimization of foaming process by Box-Behnken design and drying kinetics for the production of tomato powder INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022, 2024 DOI:10.1063/5.0184089

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[6]	Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine International Journal of Food Engineering, 2021 DOI:10.1515/ijfe-2021-0134

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[11]	Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein Journal of Food Process Engineering, 2016 DOI:10.1111/jfpe.12261

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[14]	Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams International Journal of Food Science & Technology, 2013 DOI:10.1111/ijfs.12139

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