Mahfoud, F.; Frem, J.; Assaf, J.C.; Maache-Rezzoug, Z.; Rezzoug, S.-A.; Elias, R.; Debs, E.; Louka, N.
Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties. Processes 2025, 13, 799.
https://doi.org/10.3390/pr13030799
AMA Style
Mahfoud F, Frem J, Assaf JC, Maache-Rezzoug Z, Rezzoug S-A, Elias R, Debs E, Louka N.
Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties. Processes. 2025; 13(3):799.
https://doi.org/10.3390/pr13030799
Chicago/Turabian Style
Mahfoud, Freddy, Jessica Frem, Jean Claude Assaf, Zoulikha Maache-Rezzoug, Sid-Ahmed Rezzoug, Rudolph Elias, Espérance Debs, and Nicolas Louka.
2025. "Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties" Processes 13, no. 3: 799.
https://doi.org/10.3390/pr13030799
APA Style
Mahfoud, F., Frem, J., Assaf, J. C., Maache-Rezzoug, Z., Rezzoug, S.-A., Elias, R., Debs, E., & Louka, N.
(2025). Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties. Processes, 13(3), 799.
https://doi.org/10.3390/pr13030799
