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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...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2017
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| Soggetti: | |
| Accesso online: | 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 |
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