A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods
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DOI: 10.1080/07373937.2019.1679831
Abstract: Abstract Different drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and… read more here.
Keywords: chicken powders; vacuum drying; moisture absorption; drying methods ... See more keywords