Characterization of spray-dried soy sauce powders using maltodextrins as carrier

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 399-405

  Wang, Wei ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Caking; DE value; Flowability; Maltodextrin; Powdered soy sauce; Spray drying

Indexed keywords

CAKING; DE VALUE; FLOWABILITY; MALTODEXTRINS; SOY SAUCE;

CARRIER CONCENTRATION; COMPRESSIVE STRENGTH; CONCENTRATION (PROCESS); DRIERS (MATERIALS); FLAVORS; GLASS; PARTICLE SIZE ANALYSIS; POWDERS; SPRAY DRYING; TEMPERATURE;

GLASS TRANSITION;

EID: 83955161068     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.012     Document Type: Article

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