The effect of different drying processes and the amounts of maltodextrin addition on the physical and powder properties of carrot juice powders

ÇALIŞKAN KOÇ G., DİRİM S. N.

3rd International Conference on Food and Biosystems Engineering (FABE), 1 - 04 Haziran 2017

  • Yayın Türü: Bildiri / Özet Bildiri
  • Uşak Üniversitesi Adresli: Evet