Effects of Spray Drying Conditions of Microencapsulation of Amaranthus gangeticus Extract on Drying Behaviour-Reference-Cited by-同舟云学术

Effects of Spray Drying Conditions of Microencapsulation of Amaranthus gangeticus Extract on Drying Behaviour

Published:2014 Issue: Volume:2 Page:33-42
ISSN:2210-7843
Container-title:Agriculture and Agricultural Science Procedia
language:en
Short-container-title:Agriculture and Agricultural Science Procedia

Author:

Chong P.H.,Yusof Y.A.,Aziz M.G.,Nazli N. Mohd.,Chin N.L.,Muhammad S.K. Syed

Publisher

Elsevier BV

Reference17 articles.

1. Food Processing Handbook;Brennan,2006

2. Production and Properties of Spray-dried Amaranthus Betacyanin Pigments;Cai;Journal of Food Science,2000

3. Drying Technologies in Food Processing;Chen,2008

4. Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder;Chong;The Institute of Engineers, Malaysia,2013

5. Chemical Engineering;Coulson,1978

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