Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
| Autor: | Kurozawa, Louise Emy, Park, Kil Jin, Hubinger, Miriam Dupas |
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| Zdroj: | In Journal of Food Engineering 2009 91(2):287-296 |
| Databáze: | ScienceDirect |
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