Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum (2007)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: SECAGEM DE ALIMENTOS; TECNOLOGIA DE ALIMENTOS; SUCOS DE FRUTAS; LIMÃO
- Language: Inglês
- Imprenta:
- Publisher place: Philadelphia
- Date published: 2007
- Source:
- Título: Drying Technology
- ISSN: 0737-3937
- Volume/Número/Paginação/Ano: v. 25, n. 12, p. 2035-2045, Dec. 2007
-
ABNT
MARTINELLI, Leandro e GABAS, Ana Lúcia e TELIS ROMERO, Javier. Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technology, v. 25, n. 12, p. 2035-2045, 2007Tradução . . Disponível em: http://www.informaworld.com/smpp/section?content=a787754884&fulltext=713240928. Acesso em: 22 jan. 2026. -
APA
Martinelli, L., Gabas, A. L., & Telis Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technology, 25( 12), 2035-2045. Recuperado de http://www.informaworld.com/smpp/section?content=a787754884&fulltext=713240928 -
NLM
Martinelli L, Gabas AL, Telis Romero J. Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum [Internet]. Drying Technology. 2007 ; 25( 12): 2035-2045.[citado 2026 jan. 22 ] Available from: http://www.informaworld.com/smpp/section?content=a787754884&fulltext=713240928 -
Vancouver
Martinelli L, Gabas AL, Telis Romero J. Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum [Internet]. Drying Technology. 2007 ; 25( 12): 2035-2045.[citado 2026 jan. 22 ] Available from: http://www.informaworld.com/smpp/section?content=a787754884&fulltext=713240928 - Forced convection to laminar flow of liquid egg yolk in circular and annular ducts
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