Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material
The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air tempera...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Instituto de Tecnologia do Paraná (Tecpar)
2009-08-01
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| Col·lecció: | Brazilian Archives of Biology and Technology |
| Matèries: | |
| Accés en línia: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400026 |
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