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Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology
The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252409/ https://ncbi.nlm.nih.gov/pubmed/25477639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0901-y |
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