Study by ultrasound of the impact of technological parameters changes in the milk gelation process Original Research Article

Vacuum drying of mango pulp was carried out at various levels of maltodextrin (MD) ranging between 0.25 and 0.65 kg per kg of mango solid. Glycerol monostearate (GMS) and tricalcium phosphate (TCP) were added at the levels varying between 0.01 and 0.02 kg