Development of yoghurt powder using microwave-assisted foam-mat drying
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05035-2.pdf
Reference32 articles.
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2. Affandi N, Zzaman W, Yang TA, Easa AM (2017) Production of Nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent. Beverages. https://doi.org/10.3390/beverages3010009
3. AOAC (1990) Official methods of analysis, 15th edn. Arlington, VA, USA
4. Asokapandian S, Venkatachalam S, Swamy GJ, Kuppusamy K (2016) Optimization of foaming properties and foam mat drying of muskmelon using soy protein. J Food Process Eng 39:692–701. https://doi.org/10.1111/jfpe.12261
5. Azizpour M, Mohebbi M, Khodaparast MHH (2016) Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innov Food Sci Emerg 34:122–126. https://doi.org/10.1016/j.ifset.2016.01.002
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