Optimisation of pomegranate (Punica Granatum L.) juice spray-drying as affected by temperature and maltodextrin content
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02823.x/fullpdf
Reference32 articles.
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2. Spray drying of roselle (Hibiscus sabdarifta L.) extract;Alkahtani;Journal of Food Science,1990
3. Changes in physical and chemical properties of pomegranate (Punica granatum L.) fruit maturation;AL-Maiman;Food Chemistry,2002
4. Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate;Altan;Journal of Texture Studies,2005
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