| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278880 | Journal of Food Engineering | 2005 | 8 Pages |
Abstract
Depending on the carriers used, percent retention of the flavour was calculated in the range of 7-13% when the calculation was based on the spectrophotometric method and in the range of 18-65% when the acidity method was used. Both absorbance and acidity values in the solution and the powder increased with increase in soluble solids content.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ãzgür Arslan Bayram, Mustafa Bayram, Ali Rıza Tekin,