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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods

Propiedades y microestructura de los polvos de grosella negra (Ribes nigrum) preparados mediante un nuevo método de molienda por chorro de lecho fluidizado y secado versus otros métodos de secado

Anna SadowskaDepartment of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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Rita RakowskaDepartment of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Franciszek ŚwiderskiDepartment of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Klaudia KulikDepartment of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Ewelina HallmannDepartment of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
Pages 439-446 | Received 03 Dec 2018, Accepted 12 Mar 2019, Published online: 27 Jun 2019

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