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
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
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
