Physicochemical and nutritional properties of pomegranate juice powder produced by spray drying
Author:
Affiliation:
1. Department of Food Science and Technology, Islamic Azad University, Varamin Branch, Iran
2. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1934691
Reference30 articles.
1. Effect of pasteurization process and storage on color and shelf-life of pomegranate juices
2. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties
3. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder
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