Optimization of Mulberry Extract Foam-Mat Drying Process Parameters
Optimization of Mulberry Extract Foam-Mat Drying Process Parameters
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of th...
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Full title
Optimization of Mulberry Extract Foam-Mat Drying Process Parameters
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TN_cdi_doaj_primary_oai_doaj_org_article_29668de8f5314d4a88d1f72f137d563c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_29668de8f5314d4a88d1f72f137d563c
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules27238570
