Publication:
Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray¿dried lemon juice powder

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Marteetal-..n.pdf(611.31 KB)
Date
2018
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Authors
Alcántara Marte, Y. ; Ros Berruezo, Gaspar Francisco ; Alcántara Marte, Yulisa ; Escotto Tejada, Andrea
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Publisher
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Tecnología de Alimentos, Nutrición y Bromatología
DOI
DOI: 10.1002/fsn3.678
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info:eu-repo/semantics/article
Description
This is the peer reviewed version of the following article: "Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray¿dried lemon juice powder", which has been published in final form at DOI: 10.1002/fsn3.678. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Abstract
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Citrus paradisi, , glass transition temperature , lemon powder , spray drying
Citation
6
6
Food Science& Nutrition
https://onlinelibrary.wiley.com/journal/20487177
URI
http://hdl.handle.net/10201/102121
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