Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray¿dried lemon juice powder

Alcántara Marte, Y.; Ros Berruezo, Gaspar Francisco; Alcántara Marte, Yulisa; Escotto Tejada, Andrea

Por favor, use este identificador para citar o enlazar este ítem: DOI: 10.1002/fsn3.678

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Campo DC	Valor	Lengua/Idioma
dc.contributor.author	Alcántara Marte, Y.	-
dc.contributor.author	Ros Berruezo, Gaspar Francisco	-
dc.contributor.author	Alcántara Marte, Yulisa	-
dc.contributor.author	Escotto Tejada, Andrea	-
dc.date.accessioned	2021-01-29T10:11:22Z	-
dc.date.available	2021-01-29T10:11:22Z	-
dc.date.issued	2018	-
dc.identifier.citation	6	es
dc.identifier.citation	6	es
dc.identifier.citation	Food Science& Nutrition	es
dc.identifier.citation	https://onlinelibrary.wiley.com/journal/20487177	es
dc.identifier.issn	2048-7177	-
dc.identifier.uri	http://hdl.handle.net/10201/102121	-
dc.description	This is the peer reviewed version of the following article: "Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray¿dried lemon juice powder", which has been published in final form at DOI: 10.1002/fsn3.678. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.	-
dc.format	application/pdf	es
dc.format.extent	6	-
dc.language	eng	es
dc.relation.isreferencedby	ED_IDENTRADA=681	-
dc.rights	info:eu-repo/semantics/openAccess	*
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	Citrus paradisi,	es
dc.subject	glass transition temperature	es
dc.subject	lemon powder	es
dc.subject	spray drying	es
dc.title	Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray¿dried lemon juice powder	es
dc.type	info:eu-repo/semantics/article	es
dc.identifier.doi	DOI: 10.1002/fsn3.678	-
Aparece en las colecciones:	Artículos: Tecnología de Alimentos, Nutrición y Bromatología

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