Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics
نویسندگان
چکیده
منابع مشابه
Production of Green Banana Powder Using Foam-Mat Drying Method: Effects of Ovalbumin Concentration on Drying Kinetics and Physicochemical Properties of the Product
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Milk-based espresso coffee is one of the most popular beverages. Foam is an essential quality characteristic for this beverage. Foam formation and stability is mainly related to the milk composition. In this study the influence of three different concentrations of Xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °C) on foam stability were examined and exper...
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ژورنال
عنوان ژورنال: Journal of the Saudi Society of Agricultural Sciences
سال: 2021
ISSN: 1658-077X
DOI: 10.1016/j.jssas.2021.02.007