Reconstitution Properties of Sucrose and Maltodextrins
Author:
Affiliation:
1. Nestlé Product Technology Center Orbe, 3 Rte de Chavornay, CH-1350 Orbe, Switzerland
2. Nestlé Research Center, Rte du Jorat 57, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.6b04380
Reference34 articles.
1. Rehydration of Food Powders
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4. Dynamic Wetting on a Thin Film of Soluble Polymer: Effects of Nonlinearities in the Sorption Isotherm
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