Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder

Published 2009 View Full Article

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Title
Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 97, Issue 1, Pages 72-78
Publisher
Elsevier BV
Online
2009-09-26
DOI
10.1016/j.jfoodeng.2009.09.017

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