Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

Drying Technology

Volumn 34, Issue 7, 2016, Pages 802-809

  Muzaffar, Khalid ^a   Kumar, Pradyuman ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Flowability; glass transition temperature; maltodextrin; powder recovery; soya protein isolate; tamarind pulp

Indexed keywords

COMPRESSIVE STRENGTH; DRYING; EFFICIENCY; FLAVORS; GLASS; PARTICLE SIZE; POLYSACCHARIDES; POWDERS; PROTEINS; RECOVERY; SPRAY DRYING; TEMPERATURE;

FLOWABILITY; MALTODEXTRINS; POWDER RECOVERY; PROTEIN ISOLATES; TAMARIND PULP;

GLASS TRANSITION;

EID: 84962110825     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2015.1080724     Document Type: Article

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