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Journal: Processes, 2025
Volume: 13
Number: 799
799
Article: Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties
Authors: by Freddy Mahfoud, Jessica Frem, Jean Claude Assaf, Zoulikha Maache-Rezzoug, Sid-Ahmed Rezzoug, Rudolph Elias, Espérance Debs and Nicolas Louka
Link: https://www.mdpi.com/2227-9717/13/3/799

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