Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00556-1
Abstract: The study assessed the functional properties, microstructural features and sensory characteristics of chokeberry powders obtained by the new fluidised bed jet milling and drying method as compared to other drying methods such as freeze-drying, vacuum… read more here.
Keywords: quality; jet milling; bed jet; milling drying ... See more keywords