Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

Published 2018 View Full Article

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Title
Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying
Authors
Keywords
Probiotics, Spray drying, Maltodextrin, Gum Arabic, Properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 583-593
Publisher
Elsevier BV
Online
2018-10-09
DOI
10.1016/j.lwt.2018.10.022

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