Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder-Reference-Cited by-同舟云学术

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Published:2017-09-15 Issue:2 Volume:42 Page:e13491
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hardy Z.¹^ORCID,Jideani V. A.¹

Affiliation:

1. Department of Food TechnologyCape Peninsula University of Technology, P. O. Box 1906Bellville 7535 South Africa

Funder

Cape Peninsula University of Technology University Research Funding

FoodBev SETA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13491

Reference68 articles.

1. The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review

2. AOAC. (2005). Method 996.06 for Total Fats Method 934.01 for Moisture Method 923.03 for Total Ash. Gaitherburg: Author.

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