Producción de maltodextrina en secador atoomizador y en SRRI: impactos de la temperatura de transición vítrea

Autor: Ikeda , Siegrid Kopp, Finzer, José Roberto Delalibera

Publikováno v: Research, Society and Development; Vol. 11 No. 2; e47411226077
Research, Society and Development; Vol. 11 Núm. 2; e47411226077
Research, Society and Development; v. 11 n. 2; e47411226077
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Incluir o resumo em inglês. Maltodextrins are products of the partial hydrolysis of starch. They are classified according to the degree of hydrolysis of the starch and have various functional properties such as sweetness, solubility and viscosity. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::62189edef5ff5918bfa0a62b26dc6056
https://rsdjournal.org/index.php/rsd/article/view/26077