Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics

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Title
Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics
Authors
Keywords
Soluble coffee, Spray-Freeze-Drying, Volatile retention, Morphology, Bulk density, Tap density
Journal
JOURNAL OF FOOD ENGINEERING
Volume 149, Issue -, Pages 171-180
Publisher
Elsevier BV
Online
2014-10-18
DOI
10.1016/j.jfoodeng.2014.10.011

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