Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930802046377
Reference41 articles.
1. Relating the Stickiness Property of Foods Undergoing Drying and Dried Products to their Surface Energetics
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3. Problems Associated With Spray Drying Of Sugar-Rich Foods
4. A SEMI-EMPIRICAL APPROACH TO OPTIMISE THE QUANTITY OF DRYING AIDS REQUIRED TO SPRAY DRY SUGAR-RICH FOODS
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