BELAL, M. .; HOSSAIN, M. A. .; MITRA, S. .; ZZAMAN, W. EFFECT OF FOAMING AGENT CONCENTRATION AND FOAM STABILIZER ON THE FOAMING CAPACITY AND PHYSICAL PROPERTIES OF TOMATO POWDER AT DRIED AT DIFFERENT TEMPERATURE: FOAM MAT DRIED TOMATO POWDER. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 4, p. e4741, 2022. DOI: 10.55251/jmbfs.4741. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4741. Acesso em: 22 jun. 2024.