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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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| Gepubliceerd in: | J Food Sci Technol |
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| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2017
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| Onderwerpen: | |
| Online toegang: | 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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