Dewatering of Yoghurt Using Permeable Membrane and Acrylic Superabsorbent Hydrogel
Conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. In addition, they are accompanied with some technological complications and energy consumption. Thus, food concentration processes are directed to non-th...
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Iran Polymer and Petrochemical Institute
|Series:||علوم و تکنولوژی پلیمر|