Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity
| Autor: | Yoshii, Hidefumi, Soottitantawat, Apinan, Liu, Xiang-Dong, Atarashi, Takuroh, Furuta, Takeshi *, Aishima, Shizuo, Ohgawara, Masaaki, Linko, Pekka |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2001 2(1):55-61 |
| Databáze: | ScienceDirect |
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