Effect of enzymatic processing, inlet temperature and maltodextrin concentration on the rheological and physicochemical properties of spray-dried banana (Musa acuminata) powder

Submitted by gohbc on Fri, 2019-01-11 15:39

Research Department:

Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE)

Faculty of Applied Science

Research type:

Staff

Research Campus:

吉隆坡校区

Research URL:

https://doi.org/10.1111/jfpp.13451

Research Author APA format:

Wong, C. W., Teoh, C. Y., & Putri, C. E. (2018). Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder. Journal of Food Processing and Preservation, 42(2), e13451.

Research Author:

Chen Wai Wong, Chin Ying Teoh, Clarisa Eka Putri

Research Year:

2018

Research Field Category:

应用科学