Published in
Taylor and Francis Group, CyTA - Journal of Food, 1(16), p. 61-69, 2017
DOI: 10.1080/19476337.2017.1337048
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Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization
Journal article published in 2017 by
María Z. Saavedra–Leos 
,
César Leyva-Porras ,
José T. Pérez-Urizar,
Claudia Alvarez-Salas,
Francisco Longoria-Rodríguez ,
Raúl González-García ,
Ana Lourdes López-Pablos
,
César Leyva-Porras ,
José T. Pérez-Urizar,
Claudia Alvarez-Salas,
Francisco Longoria-Rodríguez ,
Raúl González-García ,
Ana Lourdes López-Pablos
This paper is made freely available by the publisher.
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