CyTA - Journal of Food
Volume 16, 2018 - Issue 1
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Articles
Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization
Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización
María Z. Saavedra–LeosCoordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Matehula, San Luis Potosí, MéxicoCorrespondence[email protected]
, César Leyva-PorrasCentro de Investigación de Materiales Avanzados, S.C. (CIMAV), Apodaca Nuevo León, Mexico
, Claudia Alvarez-SalasFacultad de Ingeniería, Universidad Autónoma de San Luis Potosí, San Luis Potosí, Mexico
, Francisco Longoria-RodríguezCentro de Investigación de Materiales Avanzados, S.C. (CIMAV), Apodaca Nuevo León, Mexico
, Ana L. López-PablosCoordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Matehula, San Luis Potosí, México;Doctorado Institucional en Ingeniería y Ciencia de Materiales (DICIM), San Luis Potosí, Mexico
, Raúl González-GarcíaFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, Mexico
& José T. Pérez-UrizarFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, Mexico
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Pages 61-69
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Received 16 Jan 2017, Accepted 25 May 2017, Published online: 18 Jul 2017
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