Proximate Composition of Spray-dried Sacha Inchi Milk Powder as Potential Plant-based Milk
The recognition of sacha inchi (SI) as a superfood has shown its potential to be used as a new source of plant-based milk with high nutritional value. In this study, the SI milk powder was produced through the spray drying technique at two different inlet temperatures of 160°C and 180°C. The spray-d...
| Published in: | Malaysian Journal of Chemistry |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Institute of Chemistry
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85209898398&doi=10.55373%2fmjchem.v26i5.417&partnerID=40&md5=dd509ccec8264e1abc1bbe80980c0940 |