Drying kinetics and quality of instant lime powder processed by foam-mat drying
Lime juice with sugar, salt and honey added was foamed by addition of two types of foaming agents, glyceryl monostearate (15%) and egg albumin (10.5%). The mixtures containing glyceryl monostearate and egg albumin subsequently were whipped for 20 and 30 min., respectively. The foam was spread on a t...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book Series |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899521953&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53079 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |