Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors
Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures (Tg) of the different powders and malt...
Guardado en:
| Autor principal: | Zamora, María Clara |
|---|---|
| Publicado: |
2007
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n10_p1792_Carolina http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina |
| Aporte de: |
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