Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum

Martinelli‚ L.; Gabas‚ A.L.; Telis-Romero‚ J.

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(Reference retrieved automatically from Google Scholar through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum

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Author(s):	Martinelli‚ L. ; Gabas‚ A.L. ; Telis-Romero‚ J. Total Authors: 3
Document type:	Journal article
Source:	Drying Technology; v. 25, n. 12, p. 2035-2045, 2007.

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