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Journal: Foods, 2021
Volume: 10
Number: 1163

Article: Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions
Authors: by Peter Kubbutat, Ulrich Kulozik and Jannika Dombrowski
Link: https://www.mdpi.com/2304-8158/10/6/1163

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