Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

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Bibliographic Details
Main Authors: Sukri, N., Hashib, S.A., Rahman, N.A., Hasfalina, C.M., Abdulsalam, M.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2018-11-01
Series:Food Research
Subjects:
Maltodextrin
Moisture Content
Pineapple
Powder
Ultrasonic Spray Dryer
Online Access:https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_14__fr-2018-116.r1_nurfaiez.pdf
Description
ISSN:2550-2166
2550-2166

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