The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders
Author:
Funder
National Science Centre
Publisher
MDPI AG
Subject
Food Science
Link
http://www.mdpi.com/2306-5710/4/1/2/pdf
Reference35 articles.
1. Food and Agriculture Organization of the United Nationshttp://www.fao.org/3/a-i5527e.pdf
2. Fractionation of apple by-products as source of new ingredients: Current situation and perspectives
3. 1-Introduction to food powders;Bhandari,2013
4. Applications of the Cyclone Stickiness Test for Characterization of Stickiness in Food Powders
5. 21-Fruit and vegetable powders;Jiang,2013
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