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Journal: Appl. Sci., 2021
Volume: 11
Number: 10286
10286
Article: Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
Authors: by Ewa Jakubczyk, Anna Kamińska-Dwórznicka, Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska-Wojdyła, Diana Mańko-Jurkowska, Agnieszka Górska and Joanna Bryś
Link: https://www.mdpi.com/2076-3417/11/21/10286

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