Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phospha...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf |