Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying
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DOI: 10.1007/s13197-017-2708-3
Abstract: Encapsulated Asian pear juice powder was produced through spray drying using three maltodextrin levels (15, 20, and 25% w/v) and three inlet air temperatures (130, 150, and 170 °C). The impact of maltodextrin concentrations and inlet… read more here.
Keywords: juice powder; inlet air; encapsulated asian; pear juice ... See more keywords