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Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying
Encapsulated Asian pear juice powder was produced through spray drying using three maltodextrin levels (15, 20, and 25% w/v) and three inlet air temperatures (130, 150, and 170 °C). The impact of maltodextrin concentrations and inlet air temperatures on color, bioactive compounds, and morphological...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583101/ https://ncbi.nlm.nih.gov/pubmed/28928511 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2708-3 |
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