Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits-Reference-Cited by-同舟云学术

Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits

Published:2017-10 Issue: Volume:210 Page:91-97
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fongin Suwalee,Kawai Kiyoshi^ORCID,Harnkarnsujarit Nathdanai,Hagura Yoshio

Funder

Japanese Government

JSPS KAKENHI

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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