Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents.

J Food Sci Technol · 2024 · PMC11189890 · PMID 38910920

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a notable trendno p-value reported

The addition of LMP did not affect the TPC results but a notable trend related to an increasing amount of blackcurrant pomace was observed.

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