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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

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Pages 61-69 | Received 16 Jan 2017, Accepted 25 May 2017, Published online: 18 Jul 2017

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