A new method of producing date powder granules: Physicochemical characteristics of powder

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 416-421

  Sablani, Shyam S ^a   Shrestha, Ashok K ^b   Bhandari, Bhesh R ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Bulk density; Color; Date paste; Differential scanning calorimeter; Glass transition temperature; Hygroscopicity; Thermal mechanical compression test; Water activity

Indexed keywords

ADDITIVES; GLASS TRANSITION; MIXING; OPTIMIZATION; OVENS;

MALTODEXTRIN; OVEN DRYING; PHYSICOCHEMICAL CHARACTERISTICS;

FOOD PROCESSING;

EID: 40049111523     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.024     Document Type: Article

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