Published in

Taylor and Francis Group, CyTA - Journal of Food, 1(16), p. 61-69, 2017

DOI: 10.1080/19476337.2017.1337048

Links

Tools

Export citation

Search in Google Scholar

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 ORCID, César Leyva-Porras ORCID, José T. Pérez-Urizar, Claudia Alvarez-Salas, Francisco Longoria-Rodríguez ORCID, Raúl González-García ORCID, Ana Lourdes López-Pablos ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

Full text: Download

Green circle
Preprint: archiving allowed
Upload
Green circle
Postprint: archiving allowed
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO