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    Volatiles retention during the spray drying of coffee and maltodextrin

    Volatiles retention during the spray drying of coffee and maltodextrin by Kankanit Khwanpruk, C. Anandharamakrishnan, Chris Rielly, Andy Stapley

    Published 2008
    “…The influences of feed solids content (20%-50%) and drier outlet temperature (70-120ºC) on the retention of selected volatiles in coffee and maltodextrin solutions were investigated. …”
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