Загрузка...
Optimization of bayberry juice spray drying process using response surface methodology
In this study, thirteen different runs according to the central composite design-response surface methodology were used to optimize the quality parameters of spray-dried bayberry juice powder. The independent variables were different levels of inlet air temperature (145.8–174.1 °C) and maltodextrin...
Сохранить в:
| Опубликовано в: : | Food Sci Biotechnol |
|---|---|
| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Korean Society of Food Science and Technology
2017
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049778/ https://ncbi.nlm.nih.gov/pubmed/30263657 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0169-0 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|