Optimization of spray drying of an innovative functional food: Fermented mixed juice of carrot and watermelon

Optimization of spray drying of an innovative functional food: Fermented mixed juice of carrot and watermelon

10.1080/07373937.2011.566968

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Bibliographic Details
Main Authors: Mestry, A.P., Mujumdar, A.S., Thorat, B.N.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Carrot
Fermentation
Functional food
Probiotic
Spray drying
Watermelon
Online Access:http://scholarbank.nus.edu.sg/handle/10635/61025
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/61025

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