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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

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Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders. European Food Research and Technology. 247(5):1125-1132. https://doi.org/10.1007/s00217-021-03693-2

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Título: Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders
Autor: Igual Ramo, Marta García-Segovia, Purificación Martínez-Monzó, Javier
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in ...[+]
Palabras clave: Resistant maltodextrin , Colour , Microstructure , Spray drying , Orange juice
Derechos de uso: Reserva de todos los derechos
Fuente:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-021-03693-2
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s00217-021-03693-2
Tipo: Artículo

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