Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

By C. C. Ferrari, S. P. M. Germer, I. D. Alvim, F. Z. Vissotto, J. M. Aguirre. 2012

198 citations recorded by the source corpus.

Subfields: Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/a40cb2cca8853acda13ea5af9d9e973c5ccabba6

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In Food Science

1. S. Francis
2. S. J. Bosco
3. S. Santhalakshmy
4. M. Sabeena

Citations in the corpus

• Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder (2015, background): “[26] observed higher bulk density values for spray-dried blackberry powder when a blend of maltodextrin and gum arabic was employed as a carrier agent.”