Effects of drying temperature and particle size on hydration properties of dietary fiber powder from lime and cabbage by-products

International Journal of Food Properties

Volumn 10, Issue 4, 2007, Pages 887-897

  Jongaroontaprangsee, Saranya ^a   Tritrong, Watcharee ^a   Chokanaporn, Wongsapat ^a   Methacanon, Pawadee ^b   Devahastin, Sakamon ^a   Chiewchan, Naphaporn ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b NATIONAL METAL AND MATERIALS TECHNOLOGY CENTER   (Thailand)

Author keywords

Dietary fiber powder; Drying; Particle size; Quality; Swelling capacity; Water holding capacity

Indexed keywords

BYPRODUCTS; DRYING; HYDRATION; PARTICLE SIZE; PLANTS (BOTANY); WASTE MANAGEMENT;

DIETARY FIBER POWDER; HYDRATION PROPERTIES; SWELLING CAPACITY; WATER HOLDING CAPACITY;

FOOD PRODUCTS;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 35648956739     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601183619     Document Type: Article

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