Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m
The table shows the outcome of ANOVA for the quadratic model. DF -Degrees of Freedom, Seq SS- sequential sum of squares and Adj Ms-Adjusted Mean square.
ABSTRACT The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to de
