Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Published 2008 View Full Article

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Title
Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 91, Issue 2, Pages 287-296
Publisher
Elsevier BV
Online
2008-09-21
DOI
10.1016/j.jfoodeng.2008.09.006

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