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Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
Louise Emy Kurozawa, Kil Jin Park, Miriam Dupas HubingerVolume:
91
Year:
2009
Language:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2008.09.006
File:
PDF, 1.06 MB
english, 2009