Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder (2021)

First Author: Silva-Espinoza M
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