Microwave-assisted foam mat drying of red beet pulp: influence of milk protein concentrate (MPC) and maltodextrin as a foaming agent, optimization and quality attribute
Shima Omidi, Aazam Aarabi, Hassan Zaki Dizaji, Fatemeh Shahdadi
Topics & Concepts
MaltodextrinFood sciencePulp (tooth)Whey proteinChemistrySpray dryingChromatographyMedicinePathologyMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food Systems