Effect of spray drying conditions on the physicochemical properties of barberry (Berberis vulgaris) extract powder

International Food Research Journal

Volumn 22, Issue 6, 2015, Pages 2364-2370

  Sharifi, A ^a   Niakousari, M ^b   Maskooki, A ^c   Mortazavi, S A ^d  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHIRAZ UNIVERSITY   (Iran)

^c RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^d ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Anthocyanins; Arabic gum; Maltodextrin; Powder recovery; Spray drying

Indexed keywords

EID: 84945432859     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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