Effect of spray drying temperature and maltodextrin concentration towards physical properties and antioxidant activity in pineapple powder: article
This research are done to study the effect of spray drying temperature and maltodextrin concentration towards physical properties and antioxidant activity in pineapple powder.The chosen pineapple is Josephine type. Flesh and peels of pineaaple are used to be spray dried and analyze. There are four s...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
2017
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/122188/1/122188.pdf https://ir.uitm.edu.my/id/eprint/122188/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|