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Study of the physicochemical characteristics of soursop powder obtained by spray-drying
This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spray-drying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out...
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| Publié dans: | Ciência e Tecnologia de Alimentos |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395940097003 |
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