Improvement of Glass Transition and Flowability of Reduced-Fat Coffee Creamer: Effect of Fat Replacer and Fluidized Bed Drying
出版年份 2016 全文链接
标题
Improvement of Glass Transition and Flowability of Reduced-Fat Coffee Creamer: Effect of Fat Replacer and Fluidized Bed Drying
作者
关键词
Reduced-fat coffee creamer, Glass transition temperature (T<sub>g</sub>), Drum drying, Fluidized bed drying, Maltodextrin, Inulin
出版物
Food and Bioprocess Technology
Volume 9, Issue 4, Pages 686-698
出版商
Springer Nature
发表日期
2016-01-05
DOI
10.1007/s11947-015-1666-x
参考文献
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