Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers
Gespeichert in:
Verfasser / Beitragende:
[V. Telis, N. Martínez-Navarrete]
Ort, Verlag, Jahr:
2009
Enthalten in:
Food Biophysics, 4/2(2009-06-01), 83-93
Format:
Artikel (online)
Online Zugang: