Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder (2021)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1007/s11483-021-09667-x
Publication URI: http://dx.doi.org/10.1007/s11483-021-09667-x
Type: Journal Article/Review
Parent Publication: Food Biophysics
Issue: 2