Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying
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DOI: 10.1007/s13197-017-2531-x
Abstract: Hog plum juice powder was obtained from its juice under optimized condition by spray drying with juice: maltodextrin ratio at 2:1, 4:1 and 6:1 (v/w) basis. The inlet temperature and feed rate were varied between… read more here.
Keywords: juice powder; inlet temperature; temperature; powder ... See more keywords