A carregar...
Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents
In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686023/ https://ncbi.nlm.nih.gov/pubmed/29184249 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2919-7 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|