The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder

International Food Research Journal

Volumn 23, Issue 1, 2016, Pages 300-308

  Ekpong, A ^a   Phomkong, W ^a   Onsaard, E ^a  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Consumer acceptance test; Foam mat drying; Maltodextrin; Tamarind

Indexed keywords

EID: 84954063818     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (38)

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