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This study aims to apply fluidized bed agglomeration process performed at 60°C and 1.6 m/s as air temperature and velocity, to improve the powder properties of the black carrot juice powders obtained by spray drying at the inlet and outlet air temperatures of 160 and 100°C, respectively. The binders maltodextrin, gum arabic, whey protein isolate and water were added to the powders at 1:0.1, and 1:0...
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