Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder - Concepedia

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Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

71

Citations

61

References

2018

Year

Suwalee Fong-in, Alex Eduardo Alvino Granados, Nathdanai Harnkarnsujarit, Yoshio Hagura, Kiyoshi Kawai

Journal of Food Engineering

Food ChemistryWater SorptionGlass TransitionFood EngineeringFood ProcessingFood TechnologyFreeze-dried Mango PowderHealth Sciences

References

	Year	Citations

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