Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
The optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90°C water for 60 minutes. Solids were filtered off, extract was c...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/14638 |
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