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CyTA - Journal of Food Volume 13, 2015 - Issue 4
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Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Los impactos de las condiciones de secado por pulverización en las propiedades fisicoquímicas de salsas de soja en polvo utilizando maltodextrina como auxiliar de secado

Wei WangFood Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore117543, SingaporeView further author information
,
Claire DufourUniversité de la Réunion Ecole Supérieure d’Ingénieurs Réunion Océan Indien (ESIROI) - Spécialité Agro-alimentaire, 97490Sainte Clotilde, Ile de la Réunion, FranceView further author information
&
Weibiao ZhouFood Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore117543, SingaporeCorrespondence[email protected]
View further author information
Pages 548-555 | Received 30 Aug 2014, Accepted 29 Jan 2015, Published online: 20 Mar 2015

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