Optimization of maltodextrin and tricalcium phosphate for producing vacuum dried mango powder

International Journal of Food Properties

Volumn 9, Issue 1, 2006, Pages 13-24

  Jaya, S ^a   Das, H ^b   Mani, S ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Food powder properties; Mango powder; Stickiness; Vacuum drying

Indexed keywords

CALCIUM COMPOUNDS; DRYING; OPTIMIZATION; POWDERS; PROBLEM SOLVING; VACUUM;

FOOD POWDER PROPERTIES; HYGROSCOPICITY; MANGO POWDER; STICKINESS;

FOOD ADDITIVES;

MANGIFERA INDICA;

EID: 33646464521     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500217666     Document Type: Article

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