International Journal of Fruit Science
Volume 21, 2021 - Issue 1
Research Article
Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder
Kambhampati Viveka Department of Food Technology & Management, Indian Institute of Plantation Management, Bengaluru, India;b Department of Food Process Engineering, National Institute of Technology, Rourkela, India
https://orcid.org/0000-0003-3522-2765
https://orcid.org/0000-0003-3522-2765, Sabyasachi Mishrab Department of Food Process Engineering, National Institute of Technology, Rourkela, IndiaCorrespondence[email protected]
https://orcid.org/0000-0003-2049-3618
https://orcid.org/0000-0003-2049-3618 & Rama Chandra Pradhanb Department of Food Process Engineering, National Institute of Technology, Rourkela, Indiahttps://orcid.org/0000-0002-6872-6057
https://orcid.org/0000-0002-6872-6057