Najmeh Dabestani Rafsanjani
Department of Food Science and Technology,Yazd Branch, Islamic Azad University, Yazd, Iran
[ 1 ] - Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...
نویسندگان همکار