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Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
By:
Open Access
|Dec 2022

References

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DOI: https://doi.org/10.2478/aucft-2022-0017 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 209 - 224
Submitted on: Jun 30, 2022
Accepted on: Oct 12, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Keywords:
Spray Drying,
Maltodextrin,
Arabic Gum,
Natural Colorant,
Rehydration,
Beetroot,
Skim Milk
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Ng See Wei, Rabiha Sulaiman, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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