Work

Effect of Dry Blending and Dry Crystallization Process on Properties of Poppy Seed Based Milk Pudding ( Payasam ) Mix

Year: 2026

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70373

Authors: Amrik Harzra, B. Pandya Rahulkumar, Naveen Jose, S. Supreetha, Menon Rekha Ravindra, Monika Sharma, H. C. Devaraja

Institutions: Arla Foods (Denmark), Indian Council of Agricultural Research, National Dairy Research Institute

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ministry of Food Processing Industries

OpenAlex ID: W7133916629

FWCI:

Cites: 32

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