Fonte: Drying Technology. Unidade: FZEA
Assuntos: SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, LIMÃO
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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: 18 nov. 2025.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=713240928NLM
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 2025 nov. 18 ] Available from: http://www.informaworld.com/smpp/section?content=a787754884&fulltext=713240928Vancouver
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 2025 nov. 18 ] Available from: http://www.informaworld.com/smpp/section?content=a787754884&fulltext=713240928
