Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend (Opuntia Ficus Indica) Using Response Surface Methodology

  • OPTIMIZATION OF THERMOULTRASOUND CONDITIONS
  • Nelly Del Socorro Cruz-Cansino, Nadia Isabel Montiel-Columna, Patricia Guadalupe Bautista-Velueta, María Rosalba Pérez-Tinoco, Ernesto Alanís-García, Esther Ramírez-Moreno
  • Journal of Food Quality, December 2016, Wiley
  • DOI: 10.1111/jfq.12247

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http://dx.doi.org/10.1111/jfq.12247

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