The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference47 articles.
1. Physical properties of powdered pineapple (Ananas comosus) juice effect of maltodextrin concentration and atomization speed;Abadio;J. Food Eng.,2004
2. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling;Adhikari;J. Food Eng.,2004
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